Kuru Meyveli Roka Salatasi For 2 Recipes

CELERY ROOT SALAD (KEREVIZ SALATASI)

Steps:

• Peel celery roots and rub them with lemon juice to prevent darkening.
• Work in batches as celery roots darken very quickly. Grate the roots and as you grate, transfer them to a bowl and mix with some more lemon juice.
• Add the rest of the ingredients, mix well.
• Chill before serving.

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)

Steps:

• Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
• Wash and drain the arugula well.
• Depending on the size of the leaves, leave whole or chop up into smaller pieces.
• Arrange the arugula on a platter or on 4 individual salad plates.
• Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
• Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
• Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

KIRAZLI ROKA SALATASI

Steps:

• Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
• Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.