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.
INGREDIENTS
Nutrition- 1bunch arugula
- 4ounces soft fresh goat cheese
-
Dressing
- 2
- 3tablespoons extra virgin olive oil
- scant 1/4 teaspoon crushed red pepper flakes (I whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
- fresh crack black pepper
Garnish
- 2
- scant 1 tablespoon dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)
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DIRECTIONS
- 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.
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