Salad-e Shirazi – Persian Cucumber, Tomato and Herb Salad

Originating in Shiraz, Iran, this traditional salad finds its way on to every Iranian table at practically every meal. Think of this as a juicier version of a Greek salad, where the herbs dominate. We love adding chunks of feta cheese and even croutons just before serving, but then it is no longer a traditional Iranian salad!

3 to 4 Persian cucumbers (about 3/4 pound)

2 to 3 medium tomatoes (about 1 pound)

½ C any combination of finely chopped fresh parsley, cilantro, basil, mint and/or dill

½ red onion, diced into 1/4-inch pieces

Dressing

¼ C freshly squeezed lime juice (from about 2 limes), plus more as needed

½ t sumac*

1 T extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Optional – ½ cup crumbled feta, ½ cup fresh made croutons

Dice cucumbers into 1/4-inch pieces and place in a large bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl. Add the chopped herbs and onion.

In a small bowl, make the dressing by whisking together 1/4 cup lime juice, sumac, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days. Serves 6.


Radish and Fava Bean Salad with Green Tahini Sauce

radish salad 2

 

 

This delightfully colored and deliciously flavored salad comes from Yotam Ottolenghi, the Israel-born chef who’s become all the rage in the UK, where he has a half-dozen very popular restaurants, and in the US, where his books are selling like hotcakes (we admit, we have them too).  In this version, Danielle substituted edamame for the broad beans called for in Ottolenghi’s original. We now have a recipe for Preserved Lemons on the website — after many reminders from fans.

1 lb. fava, lima or soybeans, fresh or frozen
1 bunch radishes, washed, root and leaves removed, cut into 6 wedges
½ Bermuda (red) onion, very thinly sliced
½ preserved lemon, pulp and seeds removed, finely chopped*
Juice of 1-2 lemons
2 T cilantro, chopped
2 T flat-leaf parsley
1 tsp. cumin
3 T olive oil

Pita bread wedges, if desired

Green Tahini Sauce

½ C tahini
½ C water
¼ C fresh squeezed lemon juice
1 clove garlic
½ C flat leaf parsley
Sea salt to taste

Bring a pot large enough for the beans of water to a boil. Add the beans and simmer until tender. This will vary depending on the size of the bean and the type of bean using. Fresh limas will take about 20 minutes, frozen soybeans will take about 5 minutes. Once tender, drain and rinse under cold water.

Cut the radishes into 6 wedges (or more if the radishes are very large) and put them in a serving bowl. Add the beans and all the remaining ingredients. Toss well, taste and adjust for salt and lemon juice. Serve with Green Tahini Sauce and pita bread wedges.
Serves 4-6.

To make the sauce, process all the ingredients in a food processor or blender until very smooth. Start with ¼ cup of water and add as needed. Taste and adjust for salt. Serve alongside the salad with pita bread. Sauce keeps well in the refrigerator for up to 2 weeks.