Wednesday, September 16, 2009

Mediterranean Chopped Salad - No Croutons Required



We have an overwhelming amount of produce in the fridge right now (oh, the joys of a new Costco membership), and since I'm really trying to eliminate food waste, I thought I'd put together a lot of the produce that's left to make a salad we can munch on while studying (which really, I need to get to soon). This is, as an aside, awesome with leftover pizza. It worked out well that I had this going on at the same time as the No Croutons Required challenge was specifically for a Mediterranean soup or salad. So, here's my submission. Hope you enjoy!

2 English cucumbers, sliced into half moons
1 pint yellow cherry tomatoes, cut in half (you can use red if you like)
3/4 cup celery, sliced paper thin
1/4 large red onion, sliced paper thin
1 1/5 cup snap peas, cut into 1" pieces
1/4 - 1/2 pound feta, crumbled (I had 1/4 lb, but I wish I'd had a half)
1 cup kalamata olives, which you can pit if you feel like it (I didn't)

Dressing:

juice of 2 limes
1/4 cup red wine vinegar
1 teaspoon each: pomegranate molasses, honey, oregano
salt and pepper to taste
1/4 - 1/2 cup good quality olive oil (I just drizzled until it was how I wanted it)

Fold together vegetables, feta and olives. Whisk together lime juice, vinegar, pomegranate molasses, honey, oregano, salt and pepper. Slowly drizzle in olive oil while whisking until it reaches the desired consistency. Fold into the salad. Chill before serving. Makes.. a lot.

Monday, September 07, 2009

Grated Beet and Anise Slaw

It feels like it's been forever since I've posted. I've been insanely busy, mostly with physics, though my other homework has been fitting in somehow. I have never had so much homework in my life before. As a result, I've been living off quick foods and take-out. Finally tonight I had a chance to cook.

We bought a good amount of produce before P went camping for Labour Day. I saved most of it for when he got home so we could enjoy it together (plus, when he's gone I seem to live on matzot brei, scones, salads, makdous and hummus). He came home with some steaks, so I figured I'd make those, plus some of that parmesan crusted eggplant. However, I wanted to have a beet and fennel salad. Normally I roast my beets before doing anything with them, but I really do enjoy them raw as well (turns out Francis also likes raw beets), so I thought I'd just make a slaw out of them. Hope you enjoy!

1 large beet, peeled and grated
1 anise/fennel bulb, grated then pressed between the hands to eliminate excess moisture

1/8 cup sherry vinegar
large pinch salt
pinch nutmeg
1/2 teaspoon thyme
1 teaspoon dijon or stone ground mustard
1/4 cup olive oil

Fold together the beets and fennel. Whisk together the dressing's ingredients, then fold into the vegetable mixture. Chill until cold. Serve. Makes about 3 cups.