Roka Salad with Fig-Balsamic Dressing:
One 10-ounce bag prewashed arugula
3 dried figs, finely chopped
2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
1 to 2 tablespoons (or 1 ounce) chopped almonds
Fig-Balsamic Dressing (recipe follows) or another dressing of your choice
1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a
small amount of dressing until coated. Serve immediately.
Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or
olive oil base.
For the Fig-Balsamic Dressing:
¼ cup fig-infused
balsamic vinegar or regular balsamic vinegar
1 teaspoon stoneground or Dijon mustard
2 dried figs, minced
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water.
Blend for about 30 seconds or until the ingredients are well incorporated.
2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend
until the dressing is emulsified. Season to taste with salt and pepper.
3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier
dressing, stir in a little additional mustard and freshly ground black pepper.
(* Recipe reproduced with permission from The Greek Diet by Maria Loi with Sarah Tolland -published by William Morrow, October 2014)