Arugula Salad With Walnuts Cevizli Roka Salatasi Recipes
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.
ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Chill salad plates when you begin preparing your entree.
- When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.
CELERY ROOT SALAD (KEREVIZ SALATASI)
Refreshing and Nutty. You can adjust the yoghurt sauce to your liking, I used a 2:1 ratio here but feel free to adjust, or substitute sour cream. This recipe tastes just as yummy with added grated apples.
Provided by Dinu9582
Categories Vegetable
Time 15m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel celery roots and rub them with lemon juice to prevent darkening.
- Work in batches as celery roots darken very quickly. Grate the roots and as you grate, transfer them to a bowl and mix with some more lemon juice.
- Add the rest of the ingredients, mix well.
- Chill before serving.
Nutrition Facts : Calories 179.6, Fat 16.7, SaturatedFat 2.1, Cholesterol 5.2, Sodium 79.5, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 3.8
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
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 AND CARROT SALAD WITH WALNUTS AND CHEESE
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
- In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
- Shortly before serving, toss the salad with the dressing.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams
TOMATO SALAD - DOMATES SALATASI
This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos
Provided by Chef floWer
Categories Lemon
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Arrange thinly sliced tomatoes on the outside of the platter.
- Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).
- Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).
- Pour over the salad, then cover with cling wrap and refrigerate until salad is required.
- Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.
- Then garnish with parsley springs.
- Enjoy.
Nutrition Facts : Calories 125.5, Fat 10.5, SaturatedFat 1.5, Sodium 89.5, Carbohydrate 8.3, Fiber 1.9, Sugar 4.1, Protein 1.6
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