Arugula Salad with Walnuts (Cevizli Roka Salatasi)

Name: Arugula Salad with Walnuts (Cevizli Roka Salatasi)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 bunch arugula; 4 oz soft fresh goat cheese; 1 handful walnuts; 2 tbsp pomegranate paste; 3 tbsp extra virgin olive oil; scant 1/4 teaspoon crushed red pepper flakes; salt; fresh crack black pepper; 2 tbsp fresh basil; scant 1 tablespoon dried pomegranate seeds

Goat, arugula and walnuts come together in this Turkish salad, tossed together raw. It comes to the table with light toss of dried pomegranate seeds.

15 min · Serves 4 · Easy

Method

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Time: Prep 15 min · 15 min total
Difficulty: easy

1
Wash and drain the arugula well. Depending on the size of the leaves, leave whole or chop up into smaller pieces.
2
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.
3
Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
4
Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.