Fattoush Salad

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2 rounds pita bread (8- to 12-inches)

2-3 T olive oil

½ t sumac

Salt and pepper

 

Salad

2 C shredded romaine lettuce

1 large or 2 small cucumbers, peeled and seeded, diced small

2 medium tomatoes, chopped

5-6 radishes, sliced

½ C parsley leaves, chopped

¼ C mint leaves, chopped

5-6 scallions, chopped

 

Dressing

½ C lemon juice

½ C olive oil

1 t sumac

1/8 t cinnamon (optional)

Sea salt to taste

 

 

Toast the pita bread in your toaster oven until dried and crisp but not browned. Heat the olive oil in a large pan. Break the pita into pieces and put into the heated oil. Fry briefly until browned, tossing frequently. Remove from the oil and place on paper towel. Sprinkle with salt, pepper and sumac.

 

In a large mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the ingredients for the dressing. Dress the salad with the vinaigrette and toss lightly. Lastly, add the pita chips and toss one more time. Serves 4-6.

 


Mediterranean Summer Salad with Heirloom Tomatoes, Figs and Kasseri

Combining thyme and mint in one dish is common throughout Greece and Turkey. Look for the best summer tomatoes you can find, it will make the salad shine. Pomegranate molasses is found in most supermarkets or any middle eastern grocery store.

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1½ lbs heirloom tomatoes, chopped into ½ inch dice (2-3 large)

½ pint (about 8) figs, quartered

1 t fresh thyme leaves, chopped

1 T fresh mint leaves, chopped

¼ C red onion, finely chopped

6 C baby arugula or mixed seasonal greens

1½ C crumbled Kasseri cheese (or Feta)

 

Dressing

Juice of 1 lemon

2 t pomegranate molasses (or good quality balsamic vinegar and 1 T honey)

¼ C olive oil

Salt and pepper to taste

 

In a large serving bowl, combine all of the salad ingredients except the cheese. Whisk together the dressing and pour it over the salad. Toss well. Add the cheese and toss lightly. Serve immediately. Serves 6.

 

Note: make it a main course by adding chunks of cooked chicken.

 


Mediterranean Lentil Salad with Black Olives & Mint

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1 C dried French lentils (lePuy) rinsed well and picked over

1 clove garlic, peeled and smashed

2 bay leaves

¼ t dried oregano

1 cinnamon stick or ¼ t. ground cinnamon

 

Combine the lentils, garlic, oregano, bay leaf and cinnamon in a saucepan and cover with water by 2 inches. Bring to a boil, then cover, lower the heat and simmer until the lentils are tender, 20-25 minutes. Drain the lentils well and discard the whole spices.

 

¼ C olive oil

1 T rice vinegar (can substitute apple cider vinegar)

2 T fresh lemon juice, more to taste

1 t lemon zest

½ t ground cumin

Sea salt and pepper to taste

 

In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin and salt together. Toss the lentils with this vinaigrette and let stand while preparing vegetables.

 

1 red pepper, diced small

1 small cucumber, peeled, seeded and diced small

¼ C pitted black olives, sliced in half or quarters (Kalamata or Moroccan)

3 T fresh mint, chopped

½ C (2 ounces)feta cheese, crumbled

 

Add the chopped vegetables to the lentils, stir gently. Adjust seasoning for salt and pepper or fresh lemon juice.


Rice Salad with Corn, Blueberries and Almonds

A tangy and nutty salad complimented by the pop of sweet blueberries. Sure to become a summer favorite. Also a great way to use up leftover rice, quinoa or any whole grains you have on hand.

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1 C brown rice, or a whole-grain rice blend (such as Lundberg)

¼ C white quinoa

½ C red onion, chopped small

2 ears of corn, kernels cut from cob (raw)

½ pint blueberries

¼ C sliced almonds, toasted

¼ C fresh parsley, chopped

 

Dressing

½ garlic clove, minced

Juice of ½ – 1 lemon (about 4 teaspoons)

2 t Champagne vinegar or white wine vinegar

1 t sugar

½ – 1 t curry powder

¼ C olive oil

 

Sea salt and pepper, to taste

 

Do ahead: Cook the rice and quinoa according to package directions. Let cool, or if using leftovers from the refrigerator, bring them to room temperature.

 

Make the dressing: Whisk garlic, lemon juice, sugar and curry powder together in a small bowl to combine. Whisking constantly, gradually add the oil until emulsified; season with salt and pepper.

 

In a sauté pan, heat 1 tablespoon of olive oil and add the red onion. Add the raw kernels and stir well. Cook covered about 2-3 minutes until kernels are soft but not mushy. Add the blueberries, remove from heat and stir. Add the cooked rice, quinoa and dressing. Mix well, add the almonds and parsley; season with salt and pepper (and more curry powder if you wish). Serve warm or at room temperature. Serves 6.


Melon Carpaccio with Lime

Use a culinary mandolin to get beautiful, uniform thin slices. Or sharpen your largest chef’s knife.

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½ C sugar

4 sprigs mint plus small leaves for garnish

½ t thinly sliced fresh red chili (such as jalapeño or Fresno)

½ vanilla bean, split lengthwise

½ C fresh lime juice

½ 5-lb. melon, peeled, halved, seeded, cut crosswise into 1/4-inch slices

½ t lime zest

 

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chili. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse. Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Syrup can be made 1 week ahead. Keep chilled. Arrange melon slices in a glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld. To serve, divide melon slices among plates, over-lapping them decoratively. Garnish with mint leaves and lime zest. Pour remaining syrup in dish into a small pitcher.

 


Tomato, Watermelon and Beet Salad with Caramelized Almonds

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2 cups tomatoes, cubed (or cherry tomatoes, halved)

2 cups watermelon, cubed

3 medium-small beets, boiled, peeled and cubed

1 cups slivered almonds

2 tablespoons maple syrup

2 tablespoons natural sugar, preferably maple sugar or evaporated cane sugar

2 tablespoons fresh mint, chopped, for garnish

 

Dressing:

¼ cup white balsamic vinegar (can substitute apple cider vinegar)

2 tablespoons olive oil

1 teaspoon sea salt, more to taste

 

To cook the beets: place the unpeeled beets in a medium saucepan, and cover them with water. Bring to a boil, reduce heat and simmer until fully cooked, about 45 minutes, or until a knife inserted indicates they are tender. Drain and cool.

 

Preheat the oven or toaster oven to 350°F. In a small bowl, toss the almonds with the maple syrup and sugar. Spread them evenly on a foil-covered baking sheet and bake until caramelized 10-15 minutes. Set aside to cool. Break up the clumps into small pieces.

 

Remove skins from the beets with a peeler or a knife, cut into cubes roughly the same size as the watermelon and tomatoes, place them in a salad bowl. Cube the tomatoes and watermelon, add them to the beets. Whisk together the vinegar, salt and olive oil, toss into the salad. Serve the salad sprinkled with almonds and garnished with chopped mint. Serves 8.

 


Heirloom Tomatoes and Bacon Pasta Salad

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Herb Vinaigrette (see below)

12 ounces uncooked pasta such as orriachette

2 T olive oil, divided

4 ounces bacon

1½ pounds heirloom tomatoes, chopped

4 C loosely packed arugula

8 oz cheese, such as fontina or smoked gouda

15 fresh basil leaves, cut into thin strips

3 T chopped fresh parsley

½ T red pepper flakes

Kosher salt

Freshly ground black pepper

 

Make Herb Vinaigrette (see instructions below).

 

Prepare pasta according to package directions for al dente. Toss together pasta and olive oil in a large bowl. Cook bacon until crisp; drain on paper towels until cool enough to handle. Crumble and reserve. Add tomatoes, next 5 ingredients, and 6 T vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with bacon. Just before serving, stir in remaining vinaigrette.

 

 

Herb Vinaigrette

 

Makes about 3/4 cup

 

2 T red wine vinegar

1 T fresh lemon juice

4 small garlic cloves

½ C olive or grapeseed oil

12 fresh basil leaves

½ C fresh parsley leaves

½ C grated Parmesan cheese

Kosher salt

Freshly ground black pepper

 

Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.