2 hard-boiled eggs, diced
1/2 cup finely chopped horseradish
2 tablespoons rinsed and drained capers
2 tablespoons chopped pickled cucumber
2 tablespoons chopped green onion
1/2 tablespoon freshly squeezed lime juice
Salt to taste
Pepper to taste
3 tablespoons extra-virgin olive oil
7 cups baby arugula (rocket)
300g dried beef or prosciutto, thinly sliced
2 tablespoons grated Parmesan cheese
2 hard-boiled eggs, diced
1/2 cup finely chopped horseradish
2 tablespoons rinsed and drained capers
2 tablespoons chopped pickled cucumber
2 tablespoons chopped green onion
1/2 tablespoon freshly squeezed lime juice
Salt to taste
Pepper to taste
3 tablespoons extra-virgin olive oil
7 cups baby arugula (rocket)
300g dried beef or prosciutto, thinly sliced
2 tablespoons grated Parmesan cheese
Crack the eggs and cut them into small pieces
Pass them through a sieve over a bowl
Add the horseradish, capers, cucumber, and green onion
Mix delicately and set aside
In a large bowl, whisk together lime juice, salt, and pepper with an electric mixer or by hand until smooth
Slowly pour in the olive oil while continuously whisking until a vinaigrette forms
Distribute arugula leaves among four plates
Top each plate with slices of dried beef
Season with 1/2 tablespoon of vinaigrette and sprinkle with the egg mixture and Parmesan cheese
Serve.
