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

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Course Appetizer, Salad

Cuisine American, Italian

Servings people

Equipment

Ingredients

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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