The arugula salad
Instructions
Boil the peas in lightly salted boiling water for 15 minutes, drain and let cool.
Shelled eggs and cut them into cubes.
Wash the Arugula and dry it gently.
Place in a bowl, add the peas and prawns drained, then seasoned with salt and pepper.
In a small bowl, emulsified mayonnaise with ketchup and lemon juice.
Pour the sauce over the salad, mix gently and serve.
Ingredients and dosing for 4 persons
- 400 g of peas
- 100 g of arugula salad
- 2 hardboiled eggs
- 150 g of boiled shrimp
- 3 tablespoons of mayonnaise
- 1 tablespoon of ketchup
- 1/2 tablespoon of lemon juice
- Salt
- Pepper