salad

  • tabbouleh cauliflower
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Cauliflower tabbouleh

One thing that would describe very well the Beirutis’s love for all things trendy is the fact that every restaurant in town (or just about) has quinoa tabbouleh on their menu. It is even funnier when one remembers how vocal, even outraged,  Lebanese folks were about the French destroying their national salad, using couscous instead of bulgur […]

Cauliflower tabbouleh
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Servings Prep Time
6 servings 30 minutes
Cook Time Passive Time
3 minutes 3 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time Passive Time
3 minutes 3 minutes
Cauliflower tabbouleh
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Servings Prep Time
6 servings 30 minutes
Cook Time Passive Time
3 minutes 3 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time Passive Time
3 minutes 3 minutes
Ingredients
Servings: servings
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Instructions
  • 1. Separate the cauliflower into florets, removing as much of the stems as possible (use them for a soup, or some dip). Steam till tender 3 minutes or so, then cool. Transfer to a food processor (or use a handheld grater) and pulse until the cauliflower looks like tiny pellets.
    chop cauliflower
  • 2. Prepare the other ingredients and place all of them in a large bowl. Mix the lemon juice and olive oil, add the salt to taste and toss the salad prior to serving.
    mise en place
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By |July 19th, 2015|Salads|4 Comments
  • Niçoise salad
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Niçoise salad

I was in Nice (France) last week and got a chance to enjoy Mediterranean living from a French perspective. Nice was once part of Italy, so I guess you could say French/Italian culture. It struck me this time how many things in Lebanese cuisine are similar to the Niçoise one. For instance, Swiss chard, eggplant, fava […]

Niçoise salad
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Servings Prep Time
4 people 40 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time Passive Time
20 minutes 20 minutes
Niçoise salad
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Servings Prep Time
4 people 40 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4 people 40 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. Prepare all the ingredients ahead of time. Hard-boil the eggs by placing them in a saucepan and covering them with water; as soon as the water boils, cover and set aside for 15 minutes. Peel and slice.
  • 2. Drain the tuna or anchovies. Simmer the artichokes till tender and cut into quarter or drain a can of artichoke hearts. Simmer the fava beans till tender. Cut the tomatoes into quarters. Place all the ingredients side by side while you prepare the dressing.
  • 3. Prepare the dressing: mash the garlic, whisk in the anchovy paste, vinegar, basil (if using), olive oil and pour over the salad ingredients. Serve immediately.
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By |July 11th, 2015|Salads|8 Comments
  • bulgur salad
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Bulgur salad

Warmer days are here to stay and this salad has the advantage of being hearty yet light and suitable for warm weather. It is a simplified version of what the Armenian community in Lebanon introduced to the natives as itch. Whereas the original itch would include diced bell peppers and a medley of herbs, this one just […]

Bulgur salad
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A bulgur salad with walnuts and fresh herbs
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Bulgur salad
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A bulgur salad with walnuts and fresh herbs
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. Place the bulgur, water, red pepper paste, tomato paste, oil and spices in a saucepan. Bring to a simmer, stir to combine and let the bulgur cook till small holes appear on the surface and the liquid has been almost all absorbed.
  • 2. Let the bulgur rest uncovered till it dries a bit. If necessary, add more oil. Add the parsley and onion when cooled, stir to combine. Add the walnuts and combine. Serve immediately. This salad can be prepared ahead and frozen (without the fresh herbs or walnuts)
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By |June 1st, 2015|Salads|11 Comments
  • shrimp salad
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Shrimp salad

Celebrity global French chef, chef of all chefs, Alain Ducasse, did something stunning. No he did not throw his toque into his fireplace.  He simply removed all meat items from his menu. La planète a des ressources rares, il faut la consommer plus éthiquement, plus équitablement (Planet earth has limited resources, one must use […]

Shrimp salad
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A shrimp and greens salad with a chili oil dressing
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
10 minutes 10 minutes
Shrimp salad
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A shrimp and greens salad with a chili oil dressing
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  • 1. Heat the chili oil in a large skillet over medium heat and cook the shrimps till pink, about 3 minutes. Transfer to a salad bowl. Add the greens, chickpeas, sliced avocado and toss gently. Sprinkle with the lemon, salt to taste and the chili oil. Serve immediately.
  • NOTE: Add more oil or lemon as needed.
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By |April 26th, 2015|Salads|8 Comments
  • Edible flowers salad
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Edible flower salad

I’ve discovered this farmer (and his produce) through a friend of my aunt’s. He apparently gave-up a lucrative job in finance to take-up his dream, farming. It is set-up like a CSA, with a basket of fresh picks delivered to one’s door every week. What thrilled me was that he always includes wild herbs […]

By |March 29th, 2015|Salads|4 Comments
  • shanklish salad
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Shanklish salad

Shanklish is a wonderful cheese, very popular in Lebanon where it is incorporated into a salad, similar to the now famous Greek salad in the North America. I even read somewhere that it was invented by Kurdish nomadic tribes in the region. It is available in the US in all Middle Eastern stores and […]

By |March 22nd, 2015|Salads|4 Comments
  • zaatar salad
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Zaatar salad

This is the epitome of the rural, traditional salad found in all Lebanese village homes. Lebanese folks would go out to forage some wild zaatar (wild oregano, called zubayr) and get back to make a quick salad. This salad is dressed with olive oil and a squeeze of lemon juice or sumac (when lemons are […]

By |February 22nd, 2015|Salads|7 Comments
  • fish
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Fish spiced with wheat berry salad

An easy and flavorful meal in minutes, if the wheat berries are cooked ahead and safely stored in the fridge. A symbolic dish too, to celebrate the New Year. All the main components (fish, pomegranates and wheat berries) have significance in a lot of cultures located in the Middle-East.

INGREDIENTS:

Juice of one large lemon

1 pound […]

By |January 3rd, 2015|Salty|4 Comments
  • blog-tabuleh-wcorn
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Corn tabbouleh

 

Easy to a fault; I made this when I really was in no mood to cook; I conceded I’d soak some bulgur and chop a bunch of parsley (it had been washed and dried and waiting in the fridge, wrapped in kitchen towels and a plastic bag for at least 3 days). I was […]

By |May 26th, 2014|Salads|10 Comments
  • blog-romaine-salade
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Easter salad from Syria

 

This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy. 

INGREDIENTS: 4 to 6 servings

1 Romaine lettuce, washed and dried

1 pound yogurt

1 teaspoon garlic paste (garlic mashed with salt in […]

By |April 20th, 2014|Salads|4 Comments