Cyma’s Roka Salata makes for a great crowd-pleaser with the sweet, lively flavors of sundried tomatoes, candied walnuts, and a honey-balsamic vinaigrette. Arugula, tossed with romaine, provides a peppery bite. Make it as a starter or as a light meal.
- 3 cups chopped romaine lettuce
- 1 cup arugula, trimmed
- ¼ cup sundried tomatoes
- ¼ cup shaved parmesan cheese
- 1 recipe Candied Walnuts
- 2-3 tbsp Greek Vinaigrette
- ⅓ cup sugar
- 1 tbsp butter
- ½ cup walnuts
- 1 cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup honey
- 2-3 tbsp sugar
- 1 tbsp Dijon mustard
- salt and freshly ground pepper, to taste
Make the Candied Walnuts
Prepare two forks and a sheet of parchment paper or a silicone mat on a heatproof surface.
Add sugar and butter in a heavy-bottomed pan or saucepan. Cook over medium heat until butter is melted.
Add walnuts. With a wooden spoon or heatproof spatula, continue cooking and stirring until sugar is fully melted and walnuts are well coated, about 5 minutes.
Quickly transfer candied walnuts onto the parchment paper or silicone mat. Separate the nuts using two forks to avoid clumping. Cool completely before use.
Make the Vinaigrette
Add all the vinaigrette ingredients into a bowl. Whisk until well combined. Adjust with salt and pepper as needed.
Assemble the Salad
Place chopped romaine lettuce, arugula, sundried tomatoes, and candied walnuts in a bowl. Drizzle with the Greek vinaigrette. Toss the greens until leaves are evenly coated.
To serve, pile greens into a serving bowl, then top with shaved parmesan cheese. Drizzle with more Greek vinaigrette if desired.
To avoid browning in your lettuce leaves, chop the lettuce just before preparing the salad—never in advance.
Candied walnuts can be prepared ahead of time. Store them in an airtight container until ready to use (or snack on).
For restaurant-style parmesan rectangles, use a vegetable peeler. Grated parmesan will work in a pinch.