Insalata Di Rucola Gf Upon Request Recipe

Time2h

Serves4

baby arugula, oven dried mushrooms, dried figs, fried leeks, truffle aioli, six-minute egg, parmigiano-reggiano

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Ingredients

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1
Prepare the Oven-Dried Mushrooms
Preheat the oven to 200°F (95°C). Clean the mushrooms and slice them thinly. Place them on a baking sheet lined with parchment paper and bake for 2-3 hours, or until they are dry and crispy. Let cool.
2
Fry the Leeks
Heat oil in a pan over medium heat. Add the sliced leeks and fry until golden brown and crispy, about 5-7 minutes. Remove from the oil and drain on paper towels. Season with salt.
3
Cook the Eggs
Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes for a soft-boiled egg. Remove the eggs and place them in an ice bath to stop the cooking process. Once cool, peel the eggs.
4
Assemble the Salad
In a large bowl, combine the baby arugula, oven-dried mushrooms, and chopped dried figs. Gently toss together.
5
Add Toppings
Plate the salad mixture and top with fried leeks, shaved Parmigiano-Reggiano, and a drizzle of truffle aioli.
6
Serve
Cut the six-minute eggs in half and place on top of the salad. Serve immediately.