Post by Amani on Aug 1, 2008 20:12:11 GMT -5
Turkish Vegetable & Herb Salad
by Marlena Spieler
Turkish salads are lush, big, crunchy and utterly fresh. Think of them whenever you make kebabs or any other simple, hefty meat dish.
4 or 5 romaine lettuce leaves
1/4 red cabbage, shredded
2-inch piece of daikon radish, peeled and julienned
1 carrot, peeled and shredded over the large holes of a box grater
2 tomatoes, cut into wedges
1/2 English cucumber, or 1 Armenian cucumber, diced
1/2 red onion, thinly sliced
2 tablespoons coarsely chopped Italian parsley or cilantro
1 to 2 tablespoons coarsely chopped fresh dill (optional)
1/2 teaspoon sumac, or to taste + sumac for sprinkling
1/2 teaspoon paprika, or to taste + paprika for sprinkling
Salt and pepper to taste
1 to 2 tablespoons extra virgin olive oil
Juice of 1 lemon, or to taste
A few drops of white or red wine vinegar
Arrange the lettuce on a plate to form a bed, then arrange mounds of the vegetables on top, keeping them separate: the red cabbage, daikon, carrot, tomato and cucumber. Strew the onion, parsley/cilantro and dill over the top or around the plate.
The salad may be made ahead of time to this point and refrigerated for up to 2 or 3 hours.
Mix the sumac, paprika, salt and pepper with the oil, lemon juice and vinegar. Pour over the salad, and serve sprinkled with extra sumac and/or paprika, if desired.
Serves 4.
PER SERVING: 80 calories, 2 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 0 cholesterol, 23 mg sodium, 3 g fiber.
by Marlena Spieler
Turkish salads are lush, big, crunchy and utterly fresh. Think of them whenever you make kebabs or any other simple, hefty meat dish.
4 or 5 romaine lettuce leaves
1/4 red cabbage, shredded
2-inch piece of daikon radish, peeled and julienned
1 carrot, peeled and shredded over the large holes of a box grater
2 tomatoes, cut into wedges
1/2 English cucumber, or 1 Armenian cucumber, diced
1/2 red onion, thinly sliced
2 tablespoons coarsely chopped Italian parsley or cilantro
1 to 2 tablespoons coarsely chopped fresh dill (optional)
1/2 teaspoon sumac, or to taste + sumac for sprinkling
1/2 teaspoon paprika, or to taste + paprika for sprinkling
Salt and pepper to taste
1 to 2 tablespoons extra virgin olive oil
Juice of 1 lemon, or to taste
A few drops of white or red wine vinegar
Arrange the lettuce on a plate to form a bed, then arrange mounds of the vegetables on top, keeping them separate: the red cabbage, daikon, carrot, tomato and cucumber. Strew the onion, parsley/cilantro and dill over the top or around the plate.
The salad may be made ahead of time to this point and refrigerated for up to 2 or 3 hours.
Mix the sumac, paprika, salt and pepper with the oil, lemon juice and vinegar. Pour over the salad, and serve sprinkled with extra sumac and/or paprika, if desired.
Serves 4.
PER SERVING: 80 calories, 2 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 0 cholesterol, 23 mg sodium, 3 g fiber.