Warm salads have their’grace’ when hot ingredients are combined with cold ones, allowing us to enjoy the texture of a meat, for example, that is not the same cold as hot. Steamed vegetables such as kale, kale, or broccoli can also be added. Salad with kale, pumpkin, and cheddar
We use arugula in the recipe, a vegetable with a slightly acidic and spicy flavor that goes well with meats. This vegetable was virtually unknown in Spain decades ago. It is now available in any supermarket. Arugula has a low calorie content, with only 25 calories per 100 grams. On the other hand, if the level of vitamin A is extremely high, it will rise to 2300 IU. It also contains 15 mg of vitamin C and K. Its high calcium content stands out, with 169 mg per 100 grams, more than a glass of milk, which has 125 mg per 100 grams. Salad of warm beef and arugula
In addition to these intriguing vitamin and mineral contributions, arugula is high in photochemicals and antioxidants. It contains substances such as thiocyanates, isocyanates, suforaphane, and indoles. They are all antioxidants that aid in the prevention of oxidative damage in our cells. This oxidative damage is not only the cause of aging, but also the emergence of many diseases. Pizza-with-pear-arugula-and-goat-cheese1
The tenderest and youngest arugula leaves are ideal for salads, hamburgers, and sandwiches. The leaves can also be added to soups and stews; for example, arugula, tomato, and cheese pasta achieves an exquisite flavor combination.
- 1 fresh onion, thinly sliced
- 1 medium aubergine cut into slices
- 400 g of veal, skirt or steaks
- A small can of corn
- 300 g of arugula
- 150 g of fresh herbs such as basil, coriander, and chives
- 4 tablespoons of olive oil
- 80 ml apple cider vinegar
- 1/2 teaspoon salt
- Black pepper
- Cut the onion into thin rings and marinate it in the apple cider vinegar in a glass. Reserve. Grill the meat with a little oil on the grill. Season the meat with salt and pepper and cook for 10-12 minutes, or until tender and cooked through (5-6 per side ). Allow the drained corn to brown slightly. Turn the heat off and cover the pan to keep the meat and corn warm.
- Sirloin of beef with foie gras and Pedro Ximenez
- Place the onions in vinegar at the bottom of a salad bowl or deep plate. Keep the vinegar. We place the hot or warm meat on top of the onions, surrounded by arugula and aromatic herbs.
- Making Flavored Vinegars
- We make the dressing by combining olive oil and two tablespoons of apple cider vinegar dressing. Pour over the salad and toss to combine.
Amount Per Serving Calories 619Total Fat 37gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 22gCholesterol 168mgSodium 406mgCarbohydrates 24gFiber 6gSugar 8gProtein 50g