Rocket lettuce is the star of this Tangy Arugala Salad with Sumac (Salatet Jarjeer) that I learned how to make in Kuwait!
I’m not a long-time fan of peppery “rocket” lettuce. In fact, it’s only within the past couple years that I started to enjoy arugala.
In Kuwait arugala is widespread, which isn’t surprising because arugala thrives in sandy soil. When Mike and I lived there, he had a habit of ordering from his favorite Persian restaurant (which was literally a two-minute walk from where we lived) about once a week. They always included a few bags full of arugula with our kebabs, and since arguala isn’t a favorite of either of ours, Mike and I always struggled using it up.
Until one day when we had dinner at a friend’s house and they served us Jarjeer, which just means arugala in Arabic, but is also used to refer to arugala salad. And it’s that salad that convinced both Mike and I that arugala can actually taste good.
The salad itself is so simple and its flavors are so basic. Lemon juice and sumac provide tartness, olive oil richness, and onion, mint, and salt enhance flavor. But it’s magic. The taste of the arugala is somehow mellowed, which I know is completely counterintuitive because the other predominant flavors – lemon and sumac – are tangy.
Why should I care about eating arugala?, you wonder. This detoxifying leafy green is high in antioxidants and chlorophyll. It’s good for promoting healthy skin and bones, reducing inflammation, and may lower the risk of cancer. And no wonder it’s commonly eaten in Kuwait: its peppery flavor has a natural cooling effect on the body! (Health information about arugala was found on Full Circle, Chatelaine, and Organic Facts.)
Try this salad, especially if you think you don’t like arugala. ;)
- 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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Dixya says
July 10, 2015 at 4:34 amI bought a packet of sumac and didn’t know what to do.. This salad came at a perfect time. Sounds pretty good esp with mint.
Rosa says
July 10, 2015 at 10:39 amFresh, crunchy and delicious! A wonderful salad.
Cheers,
Rosa
Eileen says
July 10, 2015 at 1:03 pmThis salad sounds delicious! Definitely the perfect way to cram arugula in your face. :)
Nancy P.@thebittersideofsweet says
July 11, 2015 at 8:50 pmArugula can be quite hard to eat. It took me a while to like it after my hubby introduced it to me. Now we grow it in our garden. I love the flavors you added to this! Definitely going to have to try it!
deana says
July 12, 2015 at 1:49 pmI love sumac… such amazing stuff. It really should be used a lot more. Your salad is just perfect!!
KalynsKitchen says
August 1, 2015 at 10:41 amJust letting you know I featured this recipe (and one other one from your blog too) in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it!