A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.
- 1 (5 ounce) box baby arugula
- 2 sweet white onions, thinly sliced
- 1 cup chopped mushroom
- 1 tomato, diced (optional, I don't add this)
- 1 teaspoon unrefined extra virgin olive oil
- 1⁄2 lemon, juiced
- 2 teaspoons sumac (May be found in Middle Eastern stores, the Sudanese version would not use this but maybe extra lemon)
- sea salt
- Wash and dry arugula.
- Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
- Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.