This is one of my favorite Ina Garten, the Barefoot Contessa’s recipe. It can be served cold or at room temperature so it is a great salad for those backyard cookouts. The recipe is available here
This is made in many different ways. Here I increased the bulghur wheat portion to make it meatier by following the cooking instructions on the box. Below I will give you the recipe that technically is the original recipe for tabbouleh. It is courtesy of Culina Mundi by Chef Hussein Fakih.
4 bunches of flat- leaf parsely
2 to 3 sprigs of fresh mint
1 medium onion
2 1/4 pound of tomatoes
7 tablespoons of bulghur wheat
1 tsp of salt
1 tsp of pepper
1/3 cup of olive oil
for the garnish:
Chop the parsley and mint leaves finely. Chop the onion and tomatoes. Mix together in a salad bowl. Sprinkle with the bulghur, salt and pepper. Add the lemon juice and olive oil. Mix all the ingredients together and serve in a deep serving dish. Garnish with the lemons and tomatoes.
This salad can be a meal by itself since it has ham and bacon. Great for a summer lunch! this is courtesy of Patricia Wells, The Paris Cookbook.
Lentil Salad with Walnut Oil
2 tablespoons of extra-virgin olive oil
1 onion, minced
2 ounces of ham cut into cubes, about 1/2 cup
3 cups or 1 pond of french lentils, such as lentilles du Puy
1 quart if chicken stock
1 tablespoon of French Dijon mustard
2 2 tablespoons of red wine vinegar or sherry vinegar
2/3 cup of walnut oil
1 shallot minced
sea salt and pepper to taste
4 ounces of bacon, cubed
3 tablespoon of chives, minced
Add the olive oil to the pan over medium high heat, lower the heat add the onions and ham. Cook for about 5 minutes, till translucent. Transfer to a bowl and set aside.
Place the lentils in a fine-mesh sieve and rinse under cold water. Transfer them to a saucepan and cover with cold water. And bring to a boil. Then remove the pan from the heat and transfer the lentils back to the sieve and rinse again with cold water. Return the lentils to the pan and add the chicken stock. Bring to a boil. Reduce the heat to simmer, and with a slotted spoon skim off the impurities off the top. Let it simmer gently for about 30 minutes . They lentils should be firm in the center.
Meanwhile prepare the vinaigrette. In a large salad bowl add the mustard and vinegar and whisk to blend. Add the shallots and oil and whisk again. Season with salt and pepper. Set aside.
In a non stick pan fry the bacon till crisp. Drain over paper towels and set aside.
Drain the lentils in a sieve, discarding any liquid. place in the salad and toss in the vinaigrette. Let it it for about 10 minutes to absorb the dressing. Add the onion and ham.
Sprinkle with the chives and bacon and taste for seasoning. Serve warm.
Here’s another great salad for those barbecues!
This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.
1 red pepper and 1 yellow pepper thinly sliced
1 yellow and 1 red onion thinly sliced
pinch of cinnamon
1 teaspoon of ground Spanish nora peppers or good quality smoked paprika
1/2 teaspoon of cumin seeds
1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes
1/2 cup of olive oil
3 cups of canned chickpeas ( 2 14 ounce cans) drained
a good pinch of coarse sea salt
1 cup packed flat leafed parsley, with stems finely chopped
1 tablespoon packed fresh mint finely chopped
lemon slices for garnish
Preheat oven 350F
In a large casserole dish combine the peppers, onions, and dry…
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This week I will reblog salads I made for our cookout over the Fourth of July last year.
This is one of the salads I made for our cookout over this holiday weekend. I will post the others later. I made it the night before and added the dressing a couple of hours before serving and let it get to room temperature. The recipe is in Lunch in Paris by Elizabeth Bard. Which a great read by the way. It serves 4-6, but it can easily be doubled.
2 teaspoons of white wine vinegar
1 tablespoon lemon juice
1 tablespoon pastis (an apertif, liquorice test) or anisette
1/4 teaspoon of coarse sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of Dijon mustard
1/3 cup of extra virgin olive oil or more up to 1/2 cup to taste
1 1/2 pounds of small red potatoes, halved or quartered
3/4 pounds of haricots verts, extra thin green beans, blanched (I don’t blanch them as I do like them…
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Summer has officially started! Time for those backyard barbecues. This was a delicious salad to be served along with any grilled meats. This is courtesy of Alexandra Stratou, editor in chief of Gourmed, a Mediterranean food website.
Black-Eyed Pea Salad
- One 16-ounce package of dried black-eyed peas
- sat and pepper
- 4 scallions, finely chopped
- 2 tomatoes, seeded and finely chopped
- 1/2 cup of extra virgin olive oil
- 3 1/2 tablespoons of white vinegar
- 7 ounces of crumbled feta cheese
- 1/2 cup of finely chopped parsley
Boil the peas in salted water for 5 to 8 minutes, or until the water turns a dark grey. Drain well, then add the peas back to the pot with fresh water to cover. Bring to a boil, add salt and simmer to the peas are soft.
Drain the peas and place in a bowl. Chill in the fridge for 30 minutes. Once cool, add the scallions, tomatoes, parsley,(reserve some for garnish) , olive oil, vinegar and pepper to taste. ( I mixed the oil and vinegar together and then poured over the peas) Mix together well. Add the feta and the extra parsley.
I love making this salad for small dinner parties. I make it a day before with the dressing in a small plastic container and store both in the fridge till serving time. It is courtesy of Rachael Ray.
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I made this salad last night with grilled salmon. Courtesy of Giada De Laurentiis Serves 4.
1 pound of fregola, orzo pasta or Israeli couscous
1/4 cup extra virgin olive oil
2 cups or 10 ounces cipollini onions, peeled and halved
kosher salt and pepper
3 cloves garlic minced
1 pound broccoli, cut into small florest
1/3 cup water
1 ( 15 ounce) can cannellini beans, rinsed and drained
1/2 cup grated Parmesan cheese
2 large lemons. zested and juiced
1/2 cup extra virgin olive oil
2 tablespoons honey
3 1/2 teaspoons Kosher salt divided
1 1/4 teaspoons freshly ground pepper, divided
1 cup of fresh chives
Bring a pot of salted water to a boil add the pasta and cook till tender but still firm to the bite stirring occasionally. about 8 to 10 minutes. Drain and place in large serving bowl. In a medium saucepan, heat the oil over medium high heat and add the onions season with a pinch of salt. Cook, stirring occasionally until golden and tender, about 10 minutes. Add garlic and cook for 30 seconds. Add the broccoli and saute for 1 minute. Add the water scraping any brown bits from the pan with a wooden spoon.
Cover the pan and cook till broccoli is tender 4 minutes or till liking. Add the beans and cook for 1 minute till warmed through.
Transfer the mixture over to the bowl with the pasta, add the cheese and toss.
For the dressing;
In a small bowl, combine the lemon zest and juice, olive oil, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk till smooth and stir in the chives. Pour over the fregola and toss well till coated. Season with the remaining 3 teaspoons salt and 1 teaspoon of pepper. and serve.
I found this recipe when I was researching what kinds of salads can I make ahead of time for our cookout. It’s on Foodnetwork.com by Rachael Ray.
Salt and Freshly ground pepper
1 1/4 cup of pearled farro
1 1/2 pounds of mixed mushrooms, here she mention hen of woods but I could not find them so I just got what was available
1/3 cup of extra virgin olive oil, plus extra for serving
2 tablespoons chopped fresh thyme
3 to 4 cloves of garlic finely chopped
2 shallots, chopped
1 bundle of thin asparagus trimmed and cut at in angle
1 small bundle of flat Tuscan kale also called Lacinato or dinosaur, stemmed and finely chopped
freshly grated nutmeg
1/3 cup of dry sherry or Marsala
1/2 cup chopped hazelnuts
lemon juice for serving
sherry vinegar , optional
Preheat oven to 450 degrees F. Bring a pot of water to a boil, salt and cook the farro to tender 20 minutes or so. Meanwhile, toss the mushrooms with about 1/4 cup of olive oil to coat lightly, season with thyme. Roast in oven till deeply fragrant and brown. Season with salt and pepper.
Heat 2 tablespoons of olive oil in pan over medium-high heat add garlic, asparagus and shallots and cook till tender crisp. Add the kale till wilted season with salt, pepper and nutmeg.
Toast the nuts in a dry pan till brown and fragrant.
Drain the farro and combine with the vegetables in a bowl. Let it cool, can be served room temperature. The mushrooms can be reheated and then added along with the nuts. I didn’t do that, I served all at room temperature. If it’s dry you can add sherry vinegar, a little lemon juice and or olive oil.