Tangy Arugala Salad with Sumac (Salatat Jarjeer)
Prep time:
Total time:
Yield: 2 to 4 servings
- 8 oz (225 g) fresh baby arugala leaves, rinsed and spun dry
- 1 medium white onion, peeled, quartered, and thinly sliced
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon dried crushed mint leaves
- 1½ teaspoons sumac
- ½ teaspoon salt
- Gently toss together all ingredients; taste and add additional salt and sumac if desired.
- Let the salad sit for 5 minutes so the flavors can blend and the leaves can wilt a bit.
- Serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/tangy-arugala-salad-with-sumac-salatat-jarjeer/
3.3.3070