John Myers
Strawberry and Arugula Salad
The perfect strawberry and arugula salad recipe with a picture and simple step-by-step instructions.
- 500 g – 1 bowl Fresh strawberries
- 1 Bowl Arugula
- 1 teaspoon Mustard
- 120 ml Mango juice
- 1 teaspoon Honey liquid
- 6 Eßl. Olive oil
- 4 Eßl. Bianco balsamic vinegar
- 150 g Walnuts
- 150 g Cashews
- 150 g Salt pepper
- 4 teaspoon Sugar
- Quarter the strawberry … except for about 10-12 pieces for the plate decoration – cut them into 2mm thick slices. I only used the 2-3 middle slices for the decoration and the outside with the quartered strawberries.
- Wash the rocket and put it in a salad spinner … then put it to one side with the quartered strawberries in a large bowl.
- 3rd dressing: Mango juice, mustard, oil, balsamic vinegar, honey 2-3 pinches of salt, 5-6 turns of pepper a.d. Mix everything in a medium bowl and mix vigorously with a whisk. Put aside.
- The nuts: Roughly chop them on your board. Preheat the pan on medium heat … Put the nuts and sugar (without oil) in the pan and fry them briefly …. do not roast them dark! Swirl several times for a short time approx. 3-4 minutes. The sugar should caramelize! Now add 1/3 of the dressing to the pan and stir again for about 2 minutes … until it is a bit creamy and almost solid … if not bad … try it 🙂
- The other 2/3 dressing the large bowl with the strawberries and rocket with your hands or if you don’t like it … mix well with the salad servers. Add salt and pepper from the mill as desired. Decorate the strawberry slices on the edge of the plate … then place a large hollow handful of strawberry-rocket salad in the middle of the plate, airy high and serve the nuts on top. Ready and enjoy your meal 🙂
- !!! If you like it more hearty, you can leave out the nuts and take seared ham cubes … tastes great in combination. !!! If you like, you can refine the decoration with dark balsamic vinegar …!
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