Last night I was making dinner for guests and thought I could save time by using a food processor on the potatoes. That was stupid and they became gluey, which is gross. I would be ashamed to serve them and decided I needed to make another starch, and fast. This salad includes all my favorite parts of grain salads I’ve tried in the past and is dead easy to put together.
Serves four as a side.
- 1 1/3 C Dried Israeli Couscous
- 1 3/4 C Boiling Water
- 1 T Olive Oil
- 1/4 C Chopped Sweet Onion
- 1 t Sumac
- 3 T Red Wine Vinegar
- 1/4 C Sultanas
- 1/4 C Crumbled Bulgarian Feta (or any other Feta, theirs is just my current favorite)
- 1/4 C Toasted Pine Nuts
- 1/4 C Minced Parsley
- Put the couscous and oil in a sauce pan and brown them. Then add the boiling water and simmer until cooked for about 12 minutes.
- While it is cooking, mix together the onion, sumac and red wine vinegar in a small bowl. If the red wine vinegar doesn’t completely cover the onions add water to make it do so. Let this sit.
- Fluff the couscous when it is done cooking. Drain the onions and mix them in. Mix the rest of the ingredients in.
- It’s best served hot.
I was in the market picking up salad leaves for dinner when I spotted a familiar leaf. It was hidden under the name mâche, but I recognized it as the delicate lead that my aunt had served me last winter when I visited her in Switzerland. I called her up and asked how she prepared it and then changed a few things to get the recipe below. It’s my dad’s favorite salad.
- 2 sliced up hardboiled eggs
- Slice of Bread
- Olive Oil
- 1 Chopped Up Purplish tomato the Size of a fist
- Mâche Leaves
- Less than 1 oz/30 g chopped up Bresaola
- 2 T Apple Cider Vinegar
- 2 t Thomy Delikatess-Senf
- Salt and Pepper
- ½ t of Dried Parsley
- 1 Minced Garlic Clove
- 1 Tiny Minced Purple Shallot
- Olive Oil
- Mix together all the dressing ingredients except the olive oil, then pour in olive oil until mixture has doubled in size.
- Shake the jar to combine.
- Take the slice of bread, slice it into cubes, drizzle with olive oil and toast until crispy. These are your croutons.
- Mix together all the ingredients to the salad, including the cooled croutons.
- Drizzle it with dressing and enjoy.
I wanted to try pickling persimmons like in Zahav, but by the time I found the dried limes, persimmon season was over. While they were here though I did make this awesome salad.
- 2 Persimmons
- Pecans (Prepared according to recipe linked to instructions)
- Parmigiano-Reggiano (less than 1 C)
- 1 T Maple Syrup
- 1/3 C Olive Oil
- ¼ C Balsamic Vinegar
- Salt & Pepper
- Prepare the pecans according to the recipe here.
- Mix together the dressing ingredients and shake in a jar until combined.
- Slice/Shave the persimmons and cheese really thin.
- Mix together the cooled pecans, shaved persimmons, shaved cheese and mâche.
- Drizzle this all with dressing and enjoy.
These were made for my 2016 Halloween party! I bought a bag of crab apples (crab apples are cool!!!) and figured out a way I could incorporate them into the meal with my friends. With them I served the Gruyere mac and cheese from Molly on the Range with pumpkin-shaped pasta, Jarritos, Zubat wings, thick hot chocolate, and baby oreo cakes. My friends also brought some more themed desserts and a trash bag of kettle corn. We watched What We Do in the Shadows.
- Crab Apples
- Cubes of Mimolette
- Baby Spinach
- Juice of 2 lemons
- 1/3 C of Apple Juice
- 1 T White Wine Vinegar
- 2 T Apple Cider Vinegar
- 2 T Olive Oil
- 1 T Balsamic Vinegar
- Salt & Pepper to Taste
- Cut the crab apples in half and scrape out the seeds, stem and other unwanted portions.
- Dip the white parts of the crab apple halves in the lemon juice.
- On a toothpick thread one half of crab apple, 2 spinach leaves, 1 mimolette cube and the other half of the crab apple. Repeat until there are no more crab apples.
- Mix together the dressing and use as a dipping sauce for the apple skewers
I like mango and tomatillo, so this salsa seems a natural thing for me. My mother also likes it so I use it when I make tacos for her and also made it for her birthday.
- ½ Onion
- 3 Basil Leaves
- 3 ½ Small Tomatillos
- 1 Small Red Hot Pepper
- 1 Mango
- Dash Black Pepper
- Dash Fish Sauce
- Smattering Blue Agave Syrup
- Half a Lime
- Cube or chop all your fruits and vegetables (save for the lime) and add to a bowl.
- Squeeze the lime half over all this and mix in the rest of the ingredients.
This fall salad was also made as part of my high school junior year project. It was paired with this poem.
- Pomegranate Seeds (1 Pomegranate)
- 1 C Shaved Manchego
- 4 C Arugula
- Bartlett Pear Slices (1 Pear)
- Honey-Balsamic Vinaigrette
- ½ Cup Tamari Roasted Pumpkin Seeds
- Mix the dry ingredients of the salad in a bowl.
- Mix in the vinaigrette and serve.