Archive for the salads Category

Summer pasta salad: Carrot and Pearled Couscous

Posted in salads, Sides with tags , , , on June 14, 2010 by Rosalini

Quick, sweet and savory. Perfect for a light summer meal, or as a side with grilled fish or poultry. I would add fresh summer tomatoes, but they aren’t quite in season yet. I think any fresh veggies on hand would be good.

6 oz. package pearled couscous
1.5 cups shredded carrot
1 cup sweet corn sliced off the cob
1/2 red bell pepper, diced
1 T. extra virgin olive oil
2 T. apple cider vinegar
2 T. honey
2 T. fresh minced garlic
1/2 cup chopped fresh mint
2 T. chopped fresh basil
A pinch each of cayenne pepper and ground cinnamon
Sea salt and cracked black pepper to taste

Prepare couscous by package instructions. Combine couscous and carrots, red bell pepper, and corn. In a separate bowl, whisk olive oil, vinegar, honey, garlic, herbs and spices. Toss vinaigrette with veggies and couscous. Salt and pepper to taste.
This keeps very well for a few days in the fridge, as the flavors get to socialize.


preposterously good panzanella

Posted in salads, Sides on August 22, 2009 by fivepoundpossum

dancing sprout farms tomatoes at the athens farmers market

hooray! at long last i can post. thanks, amber. for my first trick, i’d like to post my panzanella recipe adapted from one the national restaurant was handing out at the athens farmers market a couple months ago. the best thing about panzanella is that almost any tasty vegetable would work in it. so go crazy. here goes…

6 cups of stale-ish baguette chopped crouton style
3 T olive oil
1 T fresh thyme (most fresh herbs work here. more than 1 t is probably better)
3 or 4 cloves of garlic, minced
2 large onions, sliced thinly
2 T capers
1 C torn basil leaves
3-4 C of baby arugula
1 C fresh tomatoes, chopped (halved cherry or sungold tomatoes are perfect)
1/3 C mayonnaise (if you have more bread, add more mayo)
1 T red wine vinegar or sherry vinegar (add a little more if you increase the mayo)
toss bread with 2 T olive oil, thyme, garlic, salt, and pepper–toast
in a 350 degree oven until golden brown, set aside to cool

in a saute pan, heat 1 T olive oil over medium heat, add onion and
saute until well caramelized, set aside to cool (to caramelize the
onion, i like to salt the onions once they go into the hot pan and
then sprinkle 1 tsp of sugar on them once the turn translucent)

in a small mixing bowl whisk mayo and vinegar together until smooth

in a large bowl combine everything and then add the mayo mixture

that’s it! happy eating…

Larb, wonderful larb

Posted in Main Course, salads, Sides with tags , , , , on August 1, 2009 by Rosalini

Larb, a sour and spicy Thai- or Laotian-style salad, is my new favorite summer dinner. There is no one way to make larb, which makes it versatile and easily suited to one’s personal tastes, preferences, and food taboos. I’ve seen recipes for larb made with chicken, fish, duck, beef, tofu and pork, raw and cooked, served cold or hot, with various combination of herbs, spices, and vegetables. This recipe which calls for lean ground turkey breast and lots of chili paste is adapted from one I found on and adjusted quite a bit. I was very satisfied with it, and will definitely make it again. I think next time I’ll try it with extra firm tofu. It is wonderful cold or hot.

THE SAUCE (whisk the following together in a bowl and set aside)

  • 1 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1 tablespoon honey
  • 2 generous tablespoons sambal oelek (ground fresh chili paste)

THE BODY (instructions follow)

  • 1 cup chicken stock
  • 1.5 pounds lean ground turkey breast
  • 1 bunch of green onions, thinly sliced (about 1.5 cups)
  • 4 shallots, peeled, halved and thinly sliced into half-rings
  • 3 tablespoons very finely minced lemongrass
  • 2 tablespoons fresh serrano chilis, sliced into paper-thin rings
  • 1/2 cup each of roughly chopped fresh cilantro and mint
  • 3 tablespoons of toasted white rice, roughly ground

In a heavy skillet or wok, bring broth to a simmer, then crumble ground turkey into the pan. When the turkey is cooked and well crumbled, add toasted rice, green onions, shallots, lemongrass, and serrano chilis. Cook until veggies are just tender, then remove from heat and let rest about 10 minutes, then add sauce, cilantro and mint. Taste when herbs have wilted, and adjust chili sauce to your preference.

Larb can be eaten with a spoon right out of the pan, served on a bed of fresh greens, or wrapped in lettuce leaves, but my favorite way to have it is wrapped in green cabbage and radicchio leaves. Vegetarians should substitute tofu for the turkey, and a good vegetable stock for the chicken stock, and I think it will be just as nice.