Turkish Aegean Style Arugula and Walnut Salad

Name: Turkish Aegean Style Arugula and Walnut Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 bunch arugula; 2 tbsp pine nuts; 0.333 cup shelled walnuts; 0.25 cup fresh dill; 0.5 cup fresh parsley; 2 eggs; 2 tbsp grated mild cheddar cheese; 2 tbsp flour; 1 pinch salt; 1 tbsp olive oil; 2 garlic cloves; 1 lemon; 4 tbsp fresh lemon; 1 pinch salt; 1 pinch black pepper

Arugula, pine nuts and shelled walnuts cooked in a pan.

20 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 5 min · 20 min total
Difficulty: medium

1
Combine eggs, grated cheese, flour, salt & pepper in a bowl and mix for 2 - 3 minutes. Heat 1 tablespoon olive oil in a small skillet and cook the crouton mixture as if it were an omellette, browning on each side before setting aside to cool.
3 min
2
After cooking, cut with cookie cutters and use to decorate salad. Tear arugula into coarse pieces and place in salad bowl. Add finely minced dill and parsley and toss together.
3
Brown pine nuts in skillet and sprinkle over salad along with walnuts. Combine finely minced garlic, lemon juice, olive oil, salt and pepper in a small bowl, mix together well and pour over salad.