Simply Lebanese

Rocca Salad

Rocca Salad
  • Prep Time
    5 mins
  • Cook Time
    5 mins
  • Serving
    2
This Rocca salad paired with creamy goat cheese and candied walnuts is so light and simple, it will brighten up any main course.
Rocca Salad

The peppery taste of Rocca, also known as Arugula or Rocket is unlike any other leafy green. Combine it with a tangy goat cheese, some homemade candied walnuts, and top it with a light citrus vinaigrette for this delicious salad. Arugula is native to the Mediterranean region making it a very popular vegetable in Lebanon.

More than often, you will find it on the menu as “Salatat Rocca.” It has wonderful health benefits such as promoting a healthy heart and lower weight, very similar to other greens such as spinach, broccoli and kale. I had this very salad at a Turkish restaurant over the weekend and both me and my husband loved it! It was so simple yet so delicious, I knew I had to recreate it. We had it served next to some grilled lamb chops, and veal but honestly, I see it served with most anything such as rice or pasta even. I hope you love it as much as we did!

STEP 1

Wash the Arugula leaves and set aside to dry.

STEP 2

Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper.

STEP 3

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.

Beet and Feta Cheese Salad

STEP 4

Roughly chop 1/2 cup of candied walnuts.

STEP 5 - Mix the Ingredients

Crumble the goat cheese into little chunks.
Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.

Rocca Salad

Serve immediately. This salad is best eaten on the same day.

Rocca Salad
Rocca Salad

Rocca Salad

This Rocca salad paired with creamy goat cheese and candied walnuts is so light and simple, it will brighten up any main course.
5 from 1 vote
Print Rate
Course: Salad
Cuisine: Mediterranean
Keyword: salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 423kcal
Author: Iman

Ingredients

  • 4 cups Arugula
  • ½ cup Candied Walnuts
  • ¼ cup Goat Cheese
  • 2 tsp. Olive Oil
  • 1 tsp. Lemon Juice
  • ¼ tsp. Black Pepper

Candied Walnuts

  • ½ cup Whole Walnuts
  • 1 tb. Butter
  • 2 tb. White Granulated Sugar

Instructions

  • Wash the Arugula leaves and set aside to dry
  • Make the vingarette by mixing the freshly squeezed lemon juice with the olive oil and black pepper. 
  • Crumble the goat cheese into little chunks.
    Combine the Arugula, walnuts and goat cheese and top with the vinaigrette.
  • Serve immediately. This salad is best eaten on the same day.

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. 
  • Roughly chop 1/2 cup of candied walnuts.

Nutrition

Calories: 423kcal | Carbohydrates: 18.2g | Protein: 11.4g | Fat: 36.7g | Saturated Fat: 10.5g | Polyunsaturated Fat: 15.2g | Monounsaturated Fat: 8.7g | Cholesterol: 28.3mg | Sodium: 116.7mg | Potassium: 296.2mg | Fiber: 2.7g | Sugar: 14.1g | Vitamin A: 1420IU | Vitamin C: 18.6mg | Calcium: 125mg | Iron: 1.8mg

    Owner

    Additional Recipes!

    Leave a Review

    Your email address will not be published.

    Recipe Rating