Arugula Salad With Pistachio Recipe
Arugula, which is indispensable for salads in Turkish cuisine, can be added to various dishes with its aromatic smell and taste. It is recommended to consume the arugula plant raw, which also plays a leading role in diet menus. We brought together this green health source, which is usually found on fish tables in its plain form, with parmesan, peanuts and a delicious sauce. Bon Appetit!
Ingredients:
For: 4 People
Prep: 15 Min
| Ingredients for Meal: | |||
| Arugula | 1 Bunch | ||
| Fresh Onion (Finely Chopped) | 1 Bunch | ||
| Tomato (Cherry) | 6 Qty | ||
| Ingredients for Service: | |||
| Pine Nut | 25 Grams | ||
| Parmesan (Or Old Cheddar) | 1 Cup | ||
| Ingredients for Sauce: | |||
| Olive Oil | 3 Tbsp | ||
| Salt | 1/2 Tsp | ||
| Pomegranate Syrup | 2 Tbsp | ||
| Balsamic Vinegar | 1 Tbsp | ||
Steps:
-
Separate the arugula leaves from their stems and wash them. Leave it for 20 minutes in water with 2 tablespoons of white vinegar and rinse.
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Add the finely chopped spring onions to the arugula leaves that you bought in a deep bowl (without chopping).
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In a separate bowl, whisk together the olive oil, salt, balsamic vinegar and pomegranate syrup. Mix half of this sauce with arugula in a deep bowl.
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Garnish the arugula salads that you divide into salad bowls with tiny cocktail tomatoes, parmesan cheese and roasted pine nuts and drizzle the remaining sauce over them.
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For those who do not like vinegar, you can prepare a separate sauce with lemon, pomegranate syrup and olive oil and serve it. Bon Appetit!
-
Roast the pine nuts in a pan without oil, turning them without burning them, until they turn pink.
35 Min
