pen rainbow

Tuesday, June 25, 2013

Tuesday's Cupboard—Shirazi Salad

A recipe for using summer veggies when they are plentiful & fresh


Serve this fantastic summer salad over a bed of fresh greens

Enjoy this fantastic & healthy salad by Bay Area chef, Samin Nosrat!

My substitutions:

•  1/2 red onion for the spring onion
•  Omitted the 6 small red tomatoes & used 2 pints of red & yellow cherry tomatoes instead
•  Instead of 1 lb. of cucumber, I used one Japanese cucumber
•  Flavored olive oils (rosemary & garlic) instead of plain olive oil
•  I mixed the herbs into the veggies, then tweaked the flavors with white wine vinegar & freshly ground black pepper & pink finishing salt
•  I served this salad over a handful of fresh spring greens & topped it with crumbled feta cheese

Substitute red onions if you can't find spring onions


Shirazi Salad 

6 SERVINGS
JUNE 2013

INGREDIENTS

  • 1 medium spring onion, thinly sliced (buy spring onions at the farmers' market)
  • 1/4 cup red wine vinegar
  • 1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces
  • 1 garlic clove, finely grated
  • 2–3 large heirloom tomatoes, sliced
  • 6 small red tomatoes, cut into wedges
  • 2 pints small cherry tomatoes, halved
  • 1/2 cup fresh lime juice, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 bunch chives, cut into 1-inch pieces
  • 1/4 bunch dill with tender stems and blossoms, cut into 1-inch pieces
  • 1 cup fresh cilantro leaves with tender stems
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/4 cup fresh tarragon leaves

PREPARATION

  • Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
  • Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
  • Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.




    Nutritional Information

    6 servings, 1 serving contains:
    Calories (kcal) 140
    Fat (g) 10
    Saturated Fat (g) 1.5
    Cholesterol (mg) 0
    Carbohydrates (g) 13
    Dietary Fiber (g) 4
    Total Sugars (g) 7
    Protein (g) 3
    Sodium (mg) 100


    Read More http://www.bonappetit.com/recipes/2013/06/shirazi-salad#ixzz2WnA4h1gJ
Summer's bounty!  Fresh organic herbs & heirloom toms from Safeway

Juicy, crisp cucumber chopped into bite-size pieces


Chives, cilantro, dill & flat-leaf parsley

A beautiful & tasty summer salad!