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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent. Ingredients:
1 (5 ounce) box baby arugula |
2 sweet white onions, thinly sliced |
1 cup chopped mushroom |
1 tomato, diced (optional, i don't add this) |
1 teaspoon unrefined extra virgin olive oil |
1/2 lemon, juiced |
2 teaspoons sumac (may be found in middle eastern stores, the sudanese version would not use this but maybe extra lemon) |
sea salt |
Directions:
1. Wash and dry arugula.
2. Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
3. Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.
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