The first time I tasted this salad was in Saso Lounge Cafe, Kuwait City. I took English conversation classes after work directly. Therefore, whenever I felt hungry, and I had a free time before my class started, I would go to this nearby Cafe. I really enjoy eating the rocket mushroom salad there. After my conversation classes finished, it became an half hour road. Besides, the salad was expensive so I decided to make my own rocket mushroom salad.
Most of the ingredients are known, except for the dressing! The thing is, most of the taste comes from the dressing. That’s why it took me almost three visits to that cafe to explore the dressing secret. In fact, even in my last visit I didn’t know what their dressing contains, so I decided to give up!
One day while I was roaming in the grocery, I found a very fresh rocket bunches .. I remembered the salad I used to eat in Saso Lounge Cafe, and decided to give it at least another try. Well, I was lucky. While preparing the salad an idea came up in my mind! I can use the sun-dried tomato’s oil, why not! It contains a variety of herbs, and the tomatoes tastes so good. At the end my experimental salad tastes exactly the same as the original one. Except that I didn’t use Parmesan cheese and the crunchy croutons. Actually I prefer my salad without bread and cheese. If you want, you can add them to yours. That will be an easy and simple additional step.
It is delicious, easy and simple to implement. Within 10 minutes your salad will be freshly prepared and ready to be served. All you have to do is enjoy the taste and let your body enjoy the nutritious benefits.
pinch of pine nuts, peeled
3 medium pieces of sun-dried tomatoes in oil , sliced
4 medium sized mushrooms, sliced
juice of one lime
1 tablespoon olive oil
2 tablespoon sun-dried tomatoes oil
1 bunch of rocket
Making the salad
Wash the rocket thoroughly two to three times (use cold water). Usually rocket leaves contain a lot of dust, that’s why you have to make sure that the washing water is clear before using the arugula in any recipe. Drain the rocket after washing, then spread the leaves on a big dish towel till they dry. If the leaves are too big you can cut them in half. In a large bowl, mix the leaves with the sliced mushrooms.
For the dressing
In a mixing bowl, mix the olive oil, the sun-dried tomatoes oil and the lime.
Pour the dressing on top of the salad and mix, then place the salad in a serving plate. Add the sliced sun-dried tomatoes on top. Garnish your salad with the peeled pine nuts and serve immediately.
If you want to prepare this salad in advance, wash the leaves and mushrooms and keep them to dry. You can prepare the dressing in advance also, all you have to do is to add it to the salad just before serving.
Updated on Jan,1st 2010
My luck started with the beginning of the new year ! Another recipe on the top 9 in foodbuzz for the second time. Thanks for all who buzzed the recipe and hope they enjoy the taste. Happy new year
enjoy with love,
MaryamPrint this post