Middle Eastern Arugula Salad Food

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN ARUGULA SALAD

Steps:

• Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
• Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
• Drizzle dressing over salad platter.

GRILLED WATERMELON AND TOMATO SALAD

Steps:

• Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside.
• Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
• Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
• Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
• Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD

Steps:

• Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
• Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
• For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
• Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
• Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
• The New Book of Middle Eastern Food.