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Basmati Rice Salad
Cook 1 cup basmatic rice and spread the cooked rice on a large tray or jelly roll pan to cool. That will take about 10 minutes. While the rice cooks, combine the following in a 2-quart (or larger) bowl: grated zest of 2 small lemons 2 TBL lemon juice 3 TBL olive oil 3 TBL…
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Carrot and Turnip Slaw with Dill
Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over…
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Red Onion, Parsley and Preserved Lemon Salad
Makes 6 servings 3 cups thinly sliced red onions ½ cup coarsely chopped fresh flat-leafed parsley leaves 2 tablespoons olive oil ⅛ preserved lemon ⅓ cup preserved lemon juice or fresh lemon juice, to taste 1 large garlic clove ¼ teaspoon ground coriander a pinch cayenne kosher salt In a bowl cover 3 cups thinly…
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Cabbage and Ginger Slaw
Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition
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Bread Salad
Cut 2 or 3 large (1½ pounds) very fresh tomatoes (heirloom in a mix of colors is nice) into ¾- to 1-inch chunks 2 or 3 Persian cucumbers, cut into similar-sized chunks and place in a non-reactive colander. Place the colander over or in a large bowl and sprinkle with 1½ tsp salt Let stand 30…
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Chipotle Vinaigrette
Turn on the vent over your range or your house will smell from vinegar! In a very small saucepan, boil ½ cup wine vinegar ½ cup orange juice on a high heat until the volume is reduced by half. Cool to room temperature and mix in ¼ cup mayonnaise until thoroughly blended. Add 1 TBL…
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Simple Cabbage Salad
Shred ¼ to ⅓ head of cabbage. Dress with white wine vinegar and neutral-flavored oil, such as canola. Season with salt (1-2 tsp), pepper, celery seed or whole caraway seeds. Seasonings will vary according to your taste and the size of the cabbage.