Monday, June 5, 2017

June 2017 New Baby in Town! + Layered salad



Heather and Danny have a Baby Boy!  
                        = Total Cutie.   Ask parents for photos!


Father's Outlaw Mother [FomFom?] came to visit with this "Middle Eastern Seven Layer Salad".  Not sure why it's Middle Eastern, and not sure how to get the count up to 7 layers, but it's delicious.  I made very few adaptions.



FOR THE 7 LAYER SALAD:
••4-6  cups cooked quinoa  (I used about 4 c of wheat berries.  Chick peas would also be good)
••Kosher salt
••Freshly ground black pepper (+ allspice. I almost always add allspice when I add pepper)
1 medium head iceberg lettuce, cored and cut into bite-size pieces
4 cups fresh herb leaves:  (I used mint, parsley, cilantro, dill, and a bit of lemon thyme.  Recipe suggests tarragon.  Basil would be good too)
1 bunch red radishes (about 10), halved and thinly sliced (about 4 cups) (10 radishes did not make 4 cups.  So I had about 1.5 cups. Maybe)
1 pound [6] seedless cucumbers, cut into 1/2-inch pieces (about 4 cups)

••FOR THE DRESSING:
••1/2 teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
••2 c full-fat or 2%) yogurt
••1 cup mayonnaise  
••2 tablespoons fresh lemon juice
••2 tablespoons white wine vinegar
••Kosher salt
••(op: roasted cashews)
    




••ASSEMBLY

••In a very large glass or clear plastic serving bowl, spread the iceberg lettuce in a single layer and season lightly with salt and pepper & allspice. Arrange the herbs on top, followed by the wheat berries --or quinoa --or chick peas. Spread the radishes on top, followed by the cucumbers, pushing them toward the edge of the bowl if you don’t have enough. 

I used Persian Cukes.. no need to peel or seed them.

••MAKE THE DRESSING:In a dry skillet, toast the spices over moderate heat until fragrant, about 1 minute. Transfer to a mortar or a bowl and let cool. Use a pestle or the bottom of an ice cream scoop (brilliant!} to lightly crush the spices. In a medium bowl, whisk the yogurt with the mayonnaise, lemon juice, and vinegar. Season with salt. mix in the spices.  (I did this the day before)

 Spread the dressing over the salad, [a flat cheese slicer is perfect here.,, Recipe says to sprinkle with the spices, but since I had mixed them in I sprinkled the top with roasted cashew bits.)  Let sit in frig for at least 1 hour before serving.  Or keep in the Frig overnight or more.

 This made a huge amount of salad... These are the 4 extras.  
2 went to Rumeli's on the day they were made
                     Cyrus thought it was amazing... 


2 went to Alanya [she says she will make this]
... she ate one on day 2 and one on day 3 and they held up perfectly. 

.           I also took Turkish Green Beans..  
tip and tail 2-3 lbs or more of green beans
Put 1 or 2 cans of tomatoes in a blender with 2 chunked onions.
Blend
Put  all of the above in a pot 
Add a glug of olive oil and a tsp or sugar
and simmer for a few hours, covered.  Uncover at end if it's too thin.
NEEDS SALT AT END.  and this is the end.


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