Post by greg on Feb 19, 2004 22:27:32 GMT -5
This is not iceberg lettuce ( 
) with Dorothy Lynch!!!!
Greg’s Arabic Salad
Base Greens:
1 head cabbage, peeled, cored, finely chopped (color optional)
1 or 2 ea-4 oz. bags mixed baby greens, finely chopped
½ bunch fresh cilantro, finely chopped
2 tblsp. fresh parsley, finely chopped (optional)
leaves from 5-6 sprigs fresh mint
Chop all base greens. Save in refrigerator, preferably in an airtight container. These should remain fresh about a week, or more. Otherwise, adjust quantities to suit your needs. These greens can be used as a base for a variety of different salads, from Italian to Mid-east to Mexican. Use your imagination!
Using basic greens, add, at serving, (quantities optional):
Generous Sprinkling of feta cheese crumbles
Small tomatoes (in season only!), diced
Diced Kosher dill spears (sparingly, 7-8 pieces/plate)
Whole Kalamati olives, 3-4/plate (Pits may be removed by “mashing” with a spoon…good idea if serving with grapes!)
Sliced fresh strawberries, 2-3 berries/plate
Black seedless grapes, whole, 4-5 per plate
Slices of browned pita (Salad becomes “fattoush”)
Dress with:
Salad Dressing (My Own)
1/2 C. olive oil
1 C. lemon juice
1 small to medium pinch cardamom (this spice is VERY apparent!)
1 medium to large pinch cinnamon
1 medium pinch fresh ground nutmeg
6-8 leaves fresh anise, FINELY chopped
Combine all ingredients in food processor, (small size, if possible) whisk until thoroughly combined…sprinkle over salad, with spoon, sparingly, as desired.
Salad can be used as a bed under grilled meat and fish…good combo!
) with Dorothy Lynch!!!!Greg’s Arabic Salad
Base Greens:
1 head cabbage, peeled, cored, finely chopped (color optional)
1 or 2 ea-4 oz. bags mixed baby greens, finely chopped
½ bunch fresh cilantro, finely chopped
2 tblsp. fresh parsley, finely chopped (optional)
leaves from 5-6 sprigs fresh mint
Chop all base greens. Save in refrigerator, preferably in an airtight container. These should remain fresh about a week, or more. Otherwise, adjust quantities to suit your needs. These greens can be used as a base for a variety of different salads, from Italian to Mid-east to Mexican. Use your imagination!
Using basic greens, add, at serving, (quantities optional):
Generous Sprinkling of feta cheese crumbles
Small tomatoes (in season only!), diced
Diced Kosher dill spears (sparingly, 7-8 pieces/plate)
Whole Kalamati olives, 3-4/plate (Pits may be removed by “mashing” with a spoon…good idea if serving with grapes!)
Sliced fresh strawberries, 2-3 berries/plate
Black seedless grapes, whole, 4-5 per plate
Slices of browned pita (Salad becomes “fattoush”)
Dress with:
Salad Dressing (My Own)
1/2 C. olive oil
1 C. lemon juice
1 small to medium pinch cardamom (this spice is VERY apparent!)
1 medium to large pinch cinnamon
1 medium pinch fresh ground nutmeg
6-8 leaves fresh anise, FINELY chopped
Combine all ingredients in food processor, (small size, if possible) whisk until thoroughly combined…sprinkle over salad, with spoon, sparingly, as desired.
Salad can be used as a bed under grilled meat and fish…good combo!