Rocca Salad
The perfect rocca salad featuring fresh ingredients tossed in a simple sour dressing. This is also known as a Lebanese salatat jarjeer.
Servings: 4 servings
Calories: 171kcal
Ingredients
- 4 cups Rocca leaves if using small variety, leave as is. If using large leaf variety, chop up into bite sized pieces.
- ½ medium White onion finely sliced
- ½ cup Walnuts roughly chopped
- ¼ medium Pomegranate optional. Use arils only.
Dressing
- 1½ tablespoons Olive oil extra virgin
- 1 teaspoon Sumac
- ½ medium Lemon fresh juiced
- 1 pinch Salt to taste
Instructions
- Heat a frying pan over medium-high heat. Add the walnuts and dry toast them until they are golden brown. Remove the walnuts from the pan to stop further toasting and let them cool to room temperature.½ cup Walnuts
- In a small bowl, whisk together all the dressing ingredients. In a large bowl, combine all the salad ingredients, including the dressing. Serve immediately or let it sit for 20 minutes to soak up the flavors.4 cups Rocca leaves, ½ medium White onion, ½ cup Walnuts, ¼ medium Pomegranate, 1½ tablespoons Olive oil, 1 teaspoon Sumac, ½ medium Lemon, 1 pinch Salt
Video
Notes
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.
Nutrition
Serving: 1cup | Calories: 171kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg