This is a simple, quick and light salad for lunch.
You will need: (Makes 1 dinner-size plate)
about 2 handfuls or 70 grams (2.5 oz) of baby Arugula/Mini-Roquettes, triple washed
3 – 4 slices of Prosciutto (or as much as liked)
2 hard-boiled eggs
3 – 4 Baby Bella mushrooms (or as many as liked), wiped clean with a moist towel/paper towel and the tip of the stems cut off
salt to taste
fresh pepper to taste
olive oil to taste (extra virgin)
freshly squeezed lemon juice to taste
mustard for the eggs
Cook the eggs first. Put them in a small skillet and cover them with water. Cover the pot with a lid. Bring to a boil over high heat until bubbles begin to form. Set the timer to 8 minutes and let boil. Drain the water and rinse the eggs with ice cold water once or twice to stop the cooking process. Set aside and let the eggs cool off for 10 minutes or so. They can be used cold or lukewarm. Arrange the Arugula on a dinner plate. Slice the prepared mushrooms and evenly spread over the salad leaves. Tear off random sections of each of the Prosciutto slices and arrange throughout the salad. Slice each peeled hard-boiled egg in half and add to the plate. Mount a dollop of yellow mustard onto each egg. Season to taste with salt and pepper. Lightly drizzle with olive oil and use as much lemon juice as you like. It could require as much as half a lemon, depending on how zesty your taste buds can tolerate. Enjoy this succulent salad!
Tip: To make eggs easier digestible, cook them as described above. Once cooled off, peel and carefully rinse them. Pat dry with a paper towel and use according to the recipe.
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