Roka Salata (Greek Rocket Salad )

This is my attempt to copy roka salata from Cyma. I’m not a big fan of salad but when I first had this I was wowed – it’s super-yummy! I like everything in it – the slightly bitter arugula, crispy lettuce, salty sun-dried- which was a bit too salty for my taste, actually but it was balanced by the candied walnuts; and of course the shavings of parmigiano reggiano and the greek vinaigrette.

I couldn’t wait to remake it at home (something that I often do when I really like a certain food).   I’ve made a few tries with the greek vinaigrette (I found this recipe which I scaled to a much smaller quantity and adjusted to my liking) before I’m finally satisfied with the taste.  I added apples to the salad and homemade tomato confit instead of sun-dried tomatoes and just use a regular cheese (the parmigiano reggiano is too pricey).

Good to know:  Roka means rocket in english which is another term for arugula, a bitter salad green; Salata is of course salad. 🙂

Here’s my version of Cyma’s Roka Salata; I’m very happy with it, I hope that you’ll like it too…if not, well, you can always adjust the vinaigrette to your taste 🙂

I would not mind eating this salad for a meal everyday if possible

roka salata without the arugula.. I love the vinaigrette and the candied walnuts..super delish!! 8)

Roka Salata (Greek Rocket Salad )

Olive

This is my attempt to copy roka salata from Cyma. I’m not a big fan of salad but when I first had this I was wowed – it’s super-yummy!

5 from 1 vote

Print Recipe Pin Recipe

Course Appetizer, Salad

Cuisine American, Italian

Servings 4 people

Equipment

Small Jar

Glass Bowl

Salad Servers

Personal Fridge

Serving Platter

Frying Pan

Salad Spinner

Ingredients

  

1x2x3x

• 1 bag Mixed Salad Greens get the one with arugula or a bag of romaine lettuce / pre-washed
• 1 pc Apple small size / thinly sliced
• 1 batch Tomato Confit or sun-dried tomatoes
• ⅓ cup Parmesan Cheese shaved
• Candied Walnuts store-bought or make your own / see recipe below
• 2 teaspoons Red Wine Vinegar
• 3 tablespoons Olive Oil extra virgin
• 4 teaspoons Honey
• 2 tablespoons Dijon Mustard
• ¼ teaspoon Oregano Powder
• ¼ teaspoon Dried Basil
• ¼ teaspoon Granulated Garlic
• ⅛ teaspoon Onion Powder
• Salt to taste
• Black Pepper to taste

Instructions

 

FOR THE SALAD:

• Combine all ingredients in a small jar with lid and shake until the mixture is well blended.
• Put salad ingredients except for cheese and in a big bowl and pour desired amount of vinaigrette.
• Toss salad and serve immediately.
• Put lid back on the jar and keep extra salad dressing in the fridge, it's good for one more batch of salad for 4 persons 🙂

FOR THE CANDIED WALNUTS:

• Heat a pan over medium high heat.
• When it gets really hot, add walnuts and some white sugar and cook until sugar is caramelized and coats the walnuts.
• Transfer walnuts into a platter and let cool before using.

Notes

I'm not sure how long will homemade salad dressing stay good so to be sure I like to make my vinaigrette fresh every time or use the excess the next day.

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Tried this recipe?Let us know how it was!

Whew..took me hours just to make this one post..

♥ Have a nice day..God Bless!! ♥