Arugula Salad
Spicy arugula with tomatoes, red onions and pomegranate, in a sauce of lemon, sumac and pomegranate molasses.
Vegan
- Cooking time
- 15 min
- Hands-on time
- 15 min
- Difficulty
- Easy
- Cuisine
- Levantine
- Calories
- 150
The natural pungency of arugula needs to be matched, not masked: red onion, pomegranate tang, and lemon. The ultimate barbecue salad—a leaf of arugula with a bite of kebab—balances the world.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.
Ingredients
Amounts follow the number of people
To prepare arugula salad
The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.
Equipment
- Wide mixing bowl — Toss the rocket gently so it does not bruise.
Method
Whisk together the oil, lemon, molasses, sumac, and salt.
You’ll know it’s ready whenThe mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Mix only until homogeneous and taste before adding more salt.
Just before serving, gently toss the arugula, tomatoes, and onions in the sauce, and sprinkle pomegranate seeds on top.
You’ll know it’s ready whenThe mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Arugula wilts fast — dress it only as you eat.
