When I visited beautiful Syria before the ongoing war, they served the most delicious yet most basic salad ever, accompanying all of their dishes. I particularly loved this jerjir salad with their famous kubbas, but also so much so with their unbelievable grilled meats.
The salad is literally whole jerjir or rocket leaves, drizzled just before serving with a lemon-olive oil dressing. Peppery, iron-laden jerjir leaves are in fact best served whole, because their nutritional value immediately starts to wane upon cutting up. Served as whole leaves, their nutritional value is maximized as they remain intact until the teeth cut them up and are then immediately swallowed for the body to begin absorbing their benefits.
1 large bundle jerjir
1 lemon, juice
1 tsp salt
1/2 tsp sugar
1/4 cup olive oil
marinated olives, optional
feta cheese, optional
Lay the whole (washed and dried) jerjir leaves in a large serving dish.
If using the optional add-ons, top the jerjir leaves with the olives and feta cheese.
In a small bowl, whisk together the lemon juice, salt, and sugar until dissolves; then whisk in the olive oil.
Immediately before serving, drizzle your jerjir leaves with the lemon dressing.
صحة و عافية