1.
Wash the strawberries, sowcory, and arugula first, and then use cold boiled water or mineral water.
Strawberries are stalked and cut in half or all four.
2. Brush the pan with a thin layer of oil (if it is bacon, omit the step of oiling), and then fry until the surface is golden.
3. Cut into slightly thicker pieces.
4. If you like black olives and black pepper, you can add them at this time. (Many people don't like black olives, so this step can be omitted)
5. Use two teaspoons of olive oil, one teaspoon of vinegar (black vinegar is best, you can also use old vinegar instead), one teaspoon of honey, whipped into vinaigrette, and pour it on the salad.
Tips:As we all know the nutritional value of arugula is very high, here is not popular science.
I would like to specifically introduce sowcory 🙃Because the nutritional value of sowcory after autumn is higher than that in spring and summer, the young leaves contain a complete variety of amino acids, vitamins and carotene are 2-3 times that of spinach... the key is because The taste is a bit bitter, and it is not usually seen. Fortunately, it is just the strawberry season. Using it to make a salad with strawberries is really a perfect match in terms of taste.
