Second in the series from Shahiya’s 101 Lebanese Recipes app (see the first one here): a lovely zesty salad (this one is for Angelique: sorry it has taken me so long to post this!) that fits nicely anywhere in your meal. It’s light enough to be a starter but so refreshing that it actually is a nice little palate-cleanser at the end of a meal, too.
My version is significantly adapted from the original, so if you’re looking for authentic Lebanese salatet rocca w zaatar, head to Shahiya. Otherwise, read on…
Arugula and Thyme Salad
You will need:
A bunch of fresh arugula, cleaned, stems removed
A bunch of mixed greens of your choice
Several sprigs of fresh time, without stems (easiest way to do this: pinch the stem near the top with thumb and forefinger of one hand, and use the other thumb & forefinger to slide the little leaves off by pushing them down, against the direction they grow. Once you get the hang of this it will become like therapy to you.)
1 small onion, sliced thinly
Generous dash of paprika
3 T lemon juice
1 T of your favorite vinegar (I used basil vinegar but any will do)
2 T olive oil
1 T walnut oil
1/2 tsp salt
1/4 tsp pepper
Mix together the lemon juice, vinegar, oils, paprika, salt and pepper to make your dressing.
Next pour this over your onion slices and let them soak for at least 15-20 minutes. It will flash-pickle the onion to take the bite off just a bit.
Once that’s done mix everything together, making sure thyme is distributed evenly and the dressing is coating everything. You can chill first or serve immediately.