“Salad rocket,” “rucola” or “colewort,” arugula by any other name would taste as bitter. Paired with “trevisano,” an oblong-shaped bitter-tasting radicchio and the addition of sweet-tasting pignoli nuts, sour-tasting lemon juice and salty-spicy sumac, this dish has all five flavors covered.
3-4 trevisano leaves
2 cups arugula
1/3 cup pignoli nuts
2-3 Tablespoons ground sumac
2 Tablespoons EVOO (Extra Virgin Olive Oil)
Wash the trevisano and arugula well by immersing them, separately, in water. Dry them. Chop the trevisano into small ½-inch strips.
Place in individual bowls. Tear the leaves of the arugula into bite-sized pieces and place them in the bowls with the trevisano.
Mix. Heat a cast iron (shown here) or stainless steel skillet on medium heat, for about 2 minutes. Add the pignoli nuts, turning them with cooking chopsticks, so all sides of each nut get lightly browned.
After about 1-2 minutes, the nuts should be roasted; remove from pan and sprinkle over the salad. Shake the sumac on top of the nuts. Squeeze the lemon, mix with the olive oil and pour all over the salad ingredients.
©Nancy Wolfson-Moche 2013