The Arugula Salad of Lebanon
The Arugula originated from our region, and comes full with health benefits. We call it Jarjeer. Under France cultural influence, it came to be also known in Lebanon as Rocca; a derivative of the French Roquette.
The Lebanese Arugula leaves are often wider than the ones grown in North America.
The Rocca or Arugula Salad is very popular in Lebanon. It is almost always present on our Mezza tables for its fresh peppery flavor that goes well with our grills.
It is light, zesty with Sumac and Lemon, fragrant with garlic, and refreshing with tomatoes. We use white or red onions to add this sparky crispiness that contrasts with the smoothness of the leaves. Extra-virgin olive oil bathes it all, blending and balancing the flavors.
We have few different versions. Some include pomegranate kernels or walnuts. Today, I share with you the most popular or common one.
The Arugula leaves provide you with great health and healing values. From being an Energy-Booster, an Anti-inflammatory and an Antioxidant, to lowering the cholesterol, supporting weight-loss, and promoting overall health, this edible leaf is another great gift to us from Mother Nature.
Check it out:
To Your Good Health, Enjoy it!
Lebanese Arugula Salad
- 20 Leaves Arugula (Mediterranean) washed and cut in halves
- 2 Tomatoes (medium) cut in bites
- 1 small Red Onion or 2 White Onion Medium / Sliced in wings
- 3 cloves Garlic Mashed with little salt
- 1 Lemon juiced
- 1 tsp Sumac
- 2 tbsps Olive Oil Extra-Virgin
- 1 tsp Salt or as desired
- 2 tbsps Walnuts chopped roughly
Place the Arugual leaves in the salad bowl. Add the tomatoes and the onions. Dust the Sumac on, and toss gently.
In a separate bowl, or a glass container, pour the olive oil and the lemon juice. Add the salt and the mashed garlic, and mix well.
Pour the dressing all over the salad, toss gently, and chill for a couple of minutes.
Serve fresh and cold.