In his new book The Lebanese Cookbook distinguished chef Hussien Dekmak presents the distinctly Lebanese version of Mediterranean cuisine. With an emphasis on simplicity but with no sacrifice in satisfaction, the dishes here are ones that will entertain your palate.
Entertain you particularly in the summer or on a busy day. This very simple salad will explode with flavor. Normally served as a side dish for a grilled meat main dish, this salad is centered on arugula and in Lebanon they have their own particular species of arugula: bigger leaves and sharper taste. If you have access to a Middle Eastern market, you may be lucky to score some authentic arugula. If not, then regular arugula will work fine. With summer now in stride, arugula from your local farmers market may offer just the flavor boost Hussien loves.
But you might want to walk some back streets and see if you can come up with some seeds for your greenhouse.
Just kidding.
Arugula Salad with Radishes
Yield: serves 4
Ingredients:
- 2 large handfuls of arugula, roughly chopped
- 2 tablespoons finely chopped onion
- ¼ pound radishes, thinly sliced
- 1 large tomato, finely chopped
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt
Preparation:
Place the arugula in a bowl and add the onion, radishes and tomato. Add the olive oil, lemon juice and salt and mix well before serving.