Post by Amani on Sept 6, 2008 10:51:46 GMT -5
Turkish Tomato Salad with Fresh Herbs
from "Food & Wine" magazine, September 2008
Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin’s jalapeño-spiked tomato salad.
1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts
1/2 cup pomegranate molasses
1/4 cup extra-virgin olive oil
Salt
2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered
4 bunches of scallions (1 pound), finely chopped
2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)
1 cup chopped mint leaves (from one 1/4-pound bunch)
1 medium cucumber—peeled, seeded and cut into 1/2-inch chunks
2 jalapeños, seeded and minced
1. Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
2. In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
3. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.
MAKE AHEAD The dressing can be made and the vegetables chopped 2 hours ahead. Toss just before serving.
Serves 8.
NOTES 1-cup serving.
Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm
from "Food & Wine" magazine, September 2008
Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin’s jalapeño-spiked tomato salad.
1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts
1/2 cup pomegranate molasses
1/4 cup extra-virgin olive oil
Salt
2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered
4 bunches of scallions (1 pound), finely chopped
2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)
1 cup chopped mint leaves (from one 1/4-pound bunch)
1 medium cucumber—peeled, seeded and cut into 1/2-inch chunks
2 jalapeños, seeded and minced
1. Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
2. In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
3. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.
MAKE AHEAD The dressing can be made and the vegetables chopped 2 hours ahead. Toss just before serving.
Serves 8.
NOTES 1-cup serving.
Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm