Winter greens: Arugula takes centre stage in chef's salad

In winter, the selection of fresh vegetables decreases, and they don't always taste as good as they do in summer. However, it's better not to remove them entirely from your meals. It's worthwhile to use them as a sandwich topping and, especially, to prepare salads.

In winter, it's a good idea to choose arugula, which is now readily available and, when stored properly, stays fresh for a long time. Although we treat it like lettuce, it belongs to the Brassicaceae family and is related to radishes and horseradish. It has a distinctive, slightly spicy, and nutty flavour.

Arugula contains eight times more calcium and five times more vitamin C than iceberg lettuce. It's also an excellent source of vitamins A, C, and K as well as minerals like potassium and iron. Therefore, it supports the immune system. Its composition includes sulfoquinovose, which accelerates digestion and positively affects gut flora. There are many reasons to include these green leaves in a winter diet.

What to pair with arugula? Many ingredients go well with it, as its slightly spicy taste pairs excellently with eggs, other vegetables, cheeses, nuts, or even fruits.

Chef’s salad is a fairly simple but delicious dish. Add eggs, cherry tomatoes, cucumbers, and roasted or grilled chicken breast. Croutons perfectly complement the composition and, of course, greens like parsley or dill. The finishing touch is a simple vinaigrette, which beautifully highlights the arugula's flavour.

Ingredients:

                  
• Chicken breast,
• Arugula or mixed greens — a handful per person,
• 10 cherry tomatoes,
• 1-2 cucumbers,
• 2 hard-boiled eggs,
• 2-3 slices of bread for croutons,
• Salt and pepper to taste,
• Paprika, oregano to taste,
• Olive oil to taste,
• Dill or parsley (optional).

For the vinaigrette:

        
• 3 tablespoons of olive oil,
• 1 teaspoon of lemon juice,
• 1/2 teaspoon of honey,
• Salt and pepper to taste,
• Garlic clove (optional).

Preparation:

              
1. Wash, dry, and cut the chicken breast into strips. Rub them with salt, pepper, paprika, oregano, and olive oil, and grill them on a skillet.
2. Cut the tomatoes in half and the cucumber into slices.
3. Place the arugula in a bowl, add the cherry tomatoes and cucumber.
4. Cut the bread into small squares and prepare croutons on a dry skillet.
5. Add the chicken and croutons to the arugula.
6. Place the pieces of hard-boiled egg on top.
7. Prepare the dressing from the ingredients listed above. Pour it over the salad and mix.
8. Sprinkle the whole dish with finely chopped greens.