Best 4 Arugula Salad With Walnuts Cevizli Roka Salatasi Recipes
Prepare your taste buds for a delightful journey as we embark on a culinary expedition to discover the best recipe for a flavorful "Arugula Salad with Walnuts (Cevizli Roka Salatasi)". This delectable salad, originating from the vibrant cuisine of Turkish gastronomy, combines the zesty piquancy of fresh arugula with the nutty richness of walnuts, creating a harmonious blend of flavors. Get ready to tantalize your palate with this delectable dish, as we delve into the secrets of crafting the perfect "Cevizli Roka Salatasi".
Check out the recipes below so you can choose the best recipe for yourself!
MIDDLE EASTERN ARUGULA SALAD
Make and share this Middle Eastern Arugula Salad recipe from Food.com.
Provided by Parsley
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
- Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
- Drizzle dressing over salad platter.
KIRAZLI ROKA SALATASI
From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ARUGULA SALAD WITH WALNUT VINAIGRETTE FOR TWO
This is a lovely light salad that easy to prepare. We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts. If you don't have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.
Provided by Cucina Casalingo
Categories Low Protein
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Walnut Vinaigrette;.
- Combine lemon juice, salt, and pepper in bowl with fork.
- Add oils, then whisk or mix with fork until smooth, about 30 seconds.
- The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
- Salad:.
- Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated.
- Serve immediately.
Nutrition Facts : Calories 231.2, Fat 24.6, SaturatedFat 2, Sodium 156.3, Carbohydrate 2.9, Fiber 1.1, Sugar 1.1, Protein 1.9
ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)
From turkishcookbook.com. I think if I ever visited Turkey I would quickly become fat and happy. Tulum cheese is the traditional cheese in this intensely flavored salad. It is described as "tangy" in taste. Unfortunately tulum is impossible to find here (I'll have to call around town and see if I can locate it). Meantime, in its place I substituted a good quality chevre and the second test run-freshly grated myzithra. If anyone has a better cheese suggestion for the salad, please *let me know*! Don't say Velveeta. The arugula may suddenly wither and die on the spot. The fresh basil and dried pomegranate seeds are my addition.
Provided by COOKGIRl
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- For the best flavor, use fresh, young arugula. Look for leaves that are bright green and crisp.
- If you don't have walnuts, you can substitute another type of nut, such as almonds, pecans, or hazelnuts.
- Feel free to add other ingredients to your salad, such as crumbled feta cheese, diced tomatoes, or sliced cucumbers.
- Arugula salad is a great way to use up leftover grilled or roasted chicken or fish.
- To make a vinaigrette dressing, simply whisk together olive oil, vinegar, salt, and pepper.
- You can also use a store-bought vinaigrette dressing if you're short on time.
Conclusion:
Arugula salad is a delicious and healthy dish that can be enjoyed as a side salad or a main course. It's packed with nutrients, including vitamins A, C, and K, and it's a good source of fiber and antioxidants. Arugula salad is also very versatile and can be customized to your liking. So next time you're looking for a quick and easy salad recipe, give arugula salad a try!
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