Arugula Salad With Walnuts Cevizli Roka Salatasi Recipes

Steps:

• Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
• Wash and drain the arugula well.
• Depending on the size of the leaves, leave whole or chop up into smaller pieces.
• Arrange the arugula on a platter or on 4 individual salad plates.
• Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
• Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
• Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

Steps:

• Arrange the cleaned arugula leaves on two salad plates. Sprinkle with salt and toss.
• Arrange the remaining salad ingredients on top of the arugula.
• Whisk the extra virgin olive oil and pomegranate molasses together and drizzle over the salad.
• Serve immediately.

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.

Steps:

• Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
• Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.

Steps:

• Have all the vegetables cut into similar size, diced.
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients in bowl.
• Mix dressing and gently toss just before serving salt and pepper to taste.