Arugula Salad with Shrimp

1. 1 Arugulapack 100 g ≈ $2.80 40 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 100 g
3. 3 Quail eggspack 20 pcs ≈ $5.00 4 pcs
4. 4 Honey 5 g
5. 5 Vinegar 9% 10 ml
6. 6 Mustard 5 g
7. 7 Parmesanpack 200 g ≈ $6.00 20 g
8. 8 Peeled shrimppack 400 g ≈ $8.50 120 g
9. 9 Turmeric 1 g
10. 10 Olive oil 15 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil quail³ eggs for 4 minutes after water boils, then cool in ice water and peel⁸.

2. Pat shrimp dry, season with salt and turmeric, then sear in 5 g olive oil for 3 minutes until pink.

3. Halve cherry² tomatoes and quail³ eggs.

4. Whisk together honey, vinegar, mustard, and remaining olive oil for the dressing.

5. Grate Parmesan⁷ cheese.

6. Arrange arugula¹ on a plate, then add tomatoes, eggs, and shrimp.

7. Drizzle with dressing and sprinkle with Parmesan⁷.