TURKISH DRESSING:
3 cups extra virgin olive oil
Juice from, 6 lemons
Lemon zest from, 2 lemons, finely grated,
3 tablespoons finely chopped fresh mint,
4 tablespoons chopped salad burnet
Salt and pepper, to taste
GREEN SALAD:
4 cups arugula, washed,
1 cup Salad Burnet
1/2 cup Italian parsley, coarsely chopped,
3/4 cup European cucumbers, halved and thinly sliced,
3 fresh tomatoes, peeled, seeded, and cut into wedges,
2 tablespoons pine nuts, toasted,
3/4 cup purple onions, fine julienne
Combine ingredients for dressing.
Combine arugula, parsley, cucumber, salad burnet, tomato, and onion, and dress with olive oil-lemon mixture. Adjust seasonings with salt and pepper. Arrange on plate with grilled lamb chops. Garnish greens mixture with toasted pine nuts.