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.
Cyma's beloved Roka Salata is a sweet-salty affair of arugula, sundried tomatoes, candied walnuts, and fresh parmesan.
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.
Add all the vinaigrette ingredients into a bowl. Whisk until well combined. Adjust with salt and pepper as needed.
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.
