2018 RECIPE EIGHTEEN: Saturday April 21 - rocca salad

BACK STORY:
We ate rocca salads almost every day in Amman, so I wanted to find a recipe I could make at home.

NOTES:
I wanted this to be a bit fuller so I added some things to the recipe. In addition to the candied walnuts and goat cheese with the arugula, I added sliced radishes and sliced tomatoes. I think you could also add cucumber or green pepper for some crunch too. The candied walnuts were a bit gummy (I used brummel and brown instead of real butter) but it was still a nice touch. I didn't have real lemon juice so I used a squirt from a bottle and also used a real lime. 

STARS: 
5 out of 5. I had nearly all the ingredients except arugula, but I will definitely make this as a side dish to bring to any party. It was so great!

RECIPE:

ROCCA SALAD

COURSE: SALAD

CUISINE: MEDITERRANEAN

PREP TIME: 5 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 10 MINUTES

SERVINGS: 2

CALORIES: 423 KCAL

AUTHOR: IMAN

This Rocca salad paired with creamy goat cheese and candied walnuts is so light and simple, it will brighten up any main course.

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INGREDIENTS

• 4 cups Arugula
• .5 cup Candied Walnuts
• .25 cup Goat Cheese
• 2 tsp. Olive Oil
• 1 tsp. Lemon Juice
• .25 tsp. Black Pepper

CANDIED WALNUTS

• .5 cup Whole Walnuts
• 1 tb. Butter
• 2 tb. White Granulated Sugar

INSTRUCTIONS

1. Wash the Arugula leaves and set aside to dry
2. Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper. 
3. Crumble the goat cheese into little chunks.

   Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.
4. Serve immediately. This salad is best eaten on the same day.

CANDIED WALNUTS

1. In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry. 
2. Roughly chop 1/2 cup of candied walnuts.

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Steps

1 DONE	Wash the Arugula leaves and set aside to dry.
2 DONE	Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper.
3 DONE	CANDIED WALNUTS In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.
4 DONE	Roughly chop 1/2 cup of candied walnuts.
5 DONE	MIX THE INGREDIENTS Crumble the goat cheese into little chunks. Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.
6 DONE	Serve immediately. This salad is best eaten on the same day.