Winter salads: Why arugula should be your go‑to green

In winter, fresh vegetable selection is limited, and their flavors aren't as vibrant as in summer. However, it's best not to eliminate them from your diet entirely. They make excellent sandwich toppings and are especially great for salads.

In winter, arugula is a fantastic choice. It's readily available and, when stored properly, stays fresh for a long time. Although we treat it like lettuce, arugula belongs to the Brassicaceae family, related to radishes and horseradish. It has a distinctive, slightly spicy, and nutty flavor.

Arugula contains eight times more calcium and five times more vitamin C than iceberg lettuce. It's also an excellent source of vitamins A, C, and K, as well as minerals like potassium and iron, which support the immune system. Its composition includes sulfoquinovose, which aids digestion and positively affects gut flora. There are many reasons to keep these green leaves in your winter diet.

What pairs well with arugula? Many ingredients, including eggs, other vegetables, cheeses, nuts, and even fruits, complement its slightly spicy taste.

The chef’s salad is a simple but extraordinarily tasty dish. It features eggs, cherry tomatoes, cucumber, and roasted or grilled chicken breast. Croutons perfectly complement the mix and, of course, greens like parsley or dill. A simple vinaigrette beautifully highlights the arugula's flavor.

Ingredients:

• Chicken breast
• Arugula or mixed greens — a handful per person
• 10 cherry tomatoes
• 1-2 cucumbers
• 2 hard-boiled eggs
• 2-3 slices of bread for croutons
• Salt and pepper to taste
• Paprika and oregano to taste
• Olive oil to taste
• Dill or parsley (optional)

For the vinaigrette:

• 3 tablespoons of olive oil
• 1 teaspoon of lemon juice
• 1/2 teaspoon of honey
• Salt and pepper to taste
• 1 garlic clove (optional)

Preparation:

1. Wash, dry, and cut the chicken breast into strips. Season with salt, pepper, paprika, oregano, and olive oil, then grill on a skillet.
2. Cut the tomatoes in half and the cucumber into slices.
3. Place the arugula in a bowl, and add the cherry tomatoes and cucumber.
4. Cut the bread into small squares and prepare croutons on a dry skillet.
5. Add the chicken and croutons to the salad.
6. Top with pieces of hard-boiled egg.
7. Pour the dressing with the listed ingredients over the salad, then mix well.
8. Sprinkle the entire dish with finely chopped greens.