Is it Rocca? Rocket? Roquette? Arugula? Has any green ever had so many names?
I’m calling this Rocca Salad. That’s what they call it in the middle east and since I used sumac in this dressing (it is the BEST dressing!!) I’m in keeping with the theme. Plus, it’s the coolest of the words, IMO. Oh, and also, I have to change what I call it so my family doesn’t know I’m making an arugula salad – again – because I make them all. the. time. (It’s just so good guys!)
This is, obviously, not your typical middle eastern salad. It’s my springtime version and it is bright and fresh with mint & strawberries & goat cheese. It’s also so easy to make.
What kind of dressing is best on Rocca Salad?
Rocca is a slightly bitter, peppery green and to me it’s best with a good amount of acidity. I’m not sure I’ve ever used a dressing on it that didn’t have a good amount of lemon in it.
This dressing is pretty tangy because of the lemon (zest and juice) and the sumac, but it’s very well balanced with the sweet honey and rich olive oil… I swear I could drink it. I won’t.
But I could.
Anything Special You Need to Know?
*Sumac is a tangy, citrusy spice that brightens up anything you put it in. I love it in salad dressings and marinades, but it’s also good on potatoes and rice.
*What can you substitute for sumac? The closest thing I can think of is probably dried lemon peel, or even lemon pepper.
*What can you substitute for bulgur? You could easily use quinoa, couscous, rice (I’d use brown) or even riced cauliflower if that’s what you have.
*I call for cooked bulgur in this recipe, so if you’re unsure how to prepare it read this.
What’s so great about rocca/rocket/arugula/etc.?
It’s unique. The flavour is different, but not so strong that you can’t eat a whole bowl of it and use it as your primary green in a salad.
It also keeps pretty well. I make arugula salads a lot (A LOT!) and they will wilt a big, but I still happily scarf down leftovers the next day.
Rocca salad with Bulgur, Strawberries & The Best Honey Sumac Dressing
For the dressing:
- 1/2 lemon zest and juice
- 1 Tbsp honey
- 1/2 tsp sumac
- 1/4 cup olive oil
For the salad:
- 4-5 cups rocca/arugula
- 1 cup bulgur cooked
- 1 cup strawberries sliced
- 2 Tbsp flaked almonds
- 2 Tbsp mint chopped
- 2 Tbsp goat cheese crumbled
- 2 Tbsp shallots thinly sliced
- Whisk all the dressing ingredients together with a big pinch each salt & pepper. Set aside.
- To a large bowl add the Rocca, bulgur, strawberries, almonds, mint, goat cheese & shallots. Toss.
- Pour over the dressing and toss again.
Let me know what you think!
If you like this Rocca Salad with Honey Sumac Dressing Recipe then I’d love you to try my Warm Pearl Couscous Salad with Brown Butter & Sumac Dressing. If you’re not a sumac lover yet I’m doing my best to make you one!