Here’s an interesting collection of crisp, colorful international salads.
By Kurma Dasa
Mediterranean Salad (Salata) (Ekadasi)
This crisp, tossed salad from Tunisia is a blend of lettuce, tomatoes, cucumbers, radishes, green peppers, parsley, lemon juice, oil, and mint. Serve Salata with Middle Eastern Round Bread (Pita), Falafel, Tahini Sauce, and Syrian Yogurt Cheese (Labneh) for a Middle Eastern feast!
• PREPARATION TIME: 15 minutes
• YIELD: Enough for 6 – 8 persons
• 1 medium Cos lettuce, torn into bite-sized pieces
• 3 small, firm tomatoes, cut into wedges
• 1 medium continental cucumber, sliced
• 6 small radishes, sliced into thin rings
• 1 small green pepper cored, seeded, and thinly sliced
• 1 small fresh green chili, seeded and sliced into wafer-thin strips
• 2 or 3 inner leaves of Iceberg lettuce rolled up and shredded into wafer-thin strips (chiffonade)
• 1/2 cup (125 ml) chopped fresh parsley, packed
• 4 tablespoons (80 ml) olive oil
• 4 tablespoons (80 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 teaspoon (5 ml) dried mint leaves
1. Toss the lettuce, tomatoes, cucumber, radishes, pepper, green chili, shredded lettuce strips, and parsley in a large salad bowl.
2. Blend the olive oil, lemon juice, asafoetida, salt, pepper, and mint in a small bowl.
3. Pour the dressing over the salad when ready to serve, and toss gently to coat. Serve immediately.
Greek Salad (Ekadasi)
A Greek Salad is not tossed but carefully constructed, making an attractive centre piece at a buffet lunch or dinner. This stunning salad features feta cheese and Greek black olives, both available from continental grocers. This salad is not served on individual plates but, following Greek style, is dismantled piece by piece, smorgasbord style, by the guests.
• PREPARATION TIME: 20 minutes
• YIELD: Enough for 6 to 8 persons
• 1 medium crisp Cos or Iceberg lettuce
• 2/3 cup (165 ml) olive oil
• 1/2 cup (125 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 500 g (a little over 1 pound) feta cheese cut into 1 1/4 cm (1/2-inch) cubes
• 1 tablespoon (20 ml) dried oregano
• 1 medium cucumber, unpeeled, sliced into 1/2 cm (1/4-inch) rings
• 500 g (a little over 1 pound) whole cherry tomatoes
• 250 g (9 ounces) Greek black olives (try Kalamata)
• 1 small green pepper, seeded and sliced into 0.5 cm (1/4-inch) rings
1. Line a large oblong platter with the outer leaves of a crisp head of lettuce. Tear the remaining leaves into small pieces; season them with a quarter of the olive oil, half the lemon juice, and half of the salt and pepper. Arrange the lettuce on the platter.
2. Pour another quarter of the olive oil and half the oregano on the feta cheese cubes.
3. Salt and pepper the cucumber slices. Place the cucumbers in an overlapping ring around the outer perimeter of the platter.
4. Arrange three-quarters of the cherry tomatoes among the cucumber slices.
5. Place a ring of feta cheese and half the olives inside the ring of cucumber. Pile the remaining cherry tomatoes in the centre along with the remaining black olives.
6. Decorate the centre piece with the slices of pepper and pour the remaining lemon and oil on the salad, garnishing it with the remaining salt, pepper, and oregano.
North Indian Cabbage and Peanut Salad (Kobi Pachadi) (Ekadasi)
A pachadi is a raw vegetable salad with finely cut pieces of vegetables, lemon juice and oil dressing, nuts, and freshly grated coconut. This attractive salad, a sort of ‘Indian coleslaw’, originates in the Maharashtra state on the west coast of India. This salad can be made in advance, for the taste improves as it marinates.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 to 8 persons
• 1/2 a medium cabbage (inner leaves only), finely shredded (about 6 cups, or 1 1/2 litres)
• 4 medium tomatoes, finely chopped
• 1/2 cup (125 ml) ground, roasted peanuts
• 2/3 cup (165 ml) grated fresh coconut
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 6 teaspoons (30 ml) fresh lemon juice
• 2 tablespoons (40 ml) light corn oil
• 1/2 teaspoon (2 ml) brown mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• 1/4 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) hot green chili, seeded and minced
• 4 tablespoons (80 ml) coarsely chopped, fresh coriander leaves
1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl. Mix well and set aside.
2. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle. Add the cumin seeds, turmeric, asafoetida, and green chili. Fry until the cumin seeds turn a darker shade. Remove from the heat.
3. Add the spices to the cabbage. Toss the salad thoroughly and garnish with the coriander leaves. Chill and serve cold.
French Steamed Vegetable Salad
This salad served with soup and crusty fresh bread makes a delightful summer meal.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 10 minutes
• CHILLING TIME: 2 hours
• YIELD: Enough for 6 – 8 persons
• 2 large new potatoes, washed, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 3 large carrots, washed, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) fresh green French beans, cut into 2 cm (3/4-inch) lengths
• 2 cups (500 ml) freshly shelled peas
• 1/2 small cauliflower, broken into tiny flowerets
• 1 large cucumber peeled, seeded, and diced into quarter-rounds
• 1/2 teaspoon (2 ml) salt
• 1 1/4 cups (310 ml) French Salad Dressing
• 2 tablespoons (40 ml) chopped fresh parsley for garnish
1. Cook the potatoes, carrots, beans, and peas in boiling salted water for 6 or 7 minutes or until the vegetables are just barely tender. Remove the vegetables and drain them, saving the water. Place the cauliflower pieces in the same water and cook until they are just tender. Drain.
2. Allow the cooked vegetables to cool. Toss them in a salad bowl with the diced cucumbers and salt; season well with French Salad Dressing. Chill the salad for 2 hours. Toss again and serve with a garnish of chopped fresh parsley.
North Indian Potato Salad (Ekadasi)
Here’s another sample from the wonderful world of potato salads. This recipe is very simply dressed in yogurt and sour cream with a lemon-mustard-mint flavour and a hint of chili.
• PREPARATION TIME: A few minutes
• COOKING TIME: 15 minutes
• COOLING TIME: 1/2 hour
• YIELD: Enough for 6 persons
• 8 medium potatoes, unpeeled
• 1 tablespoon (20 ml) fresh lemon juice
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) yogurt
• 3 tablespoons (60 ml) sour cream
• 1/2 teaspoon (2 ml) green chilies, seeded and minced
• 1 tablespoon (20 ml) safflower oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 tablespoon (20 ml) chopped fresh mint leaves
• lettuce leaves for decoration
1. Boil the potatoes whole in lightly salted water until soft. Peel and cut them into 2 1/2 cm (1-inch) cubes.
2. While the potatoes are still warm, place them in a bowl and add the lemon juice, salt, yogurt, sour cream, and chilies.
3. Fry the mustard seeds in oil in a small pan over moderate heat until the seeds crackle. Toss the oil and mustard into the salad; add three-quarters of the mint leaves. Allow the salad to cool for 1/2 hour. Serve it on a bed of lettuce leaves garnished with the remaining mint leaves.
New York Potato Salad
Cooking the potatoes in half-water and half-whey will help the potatoes retain their shape. This rich potato salad is best prepared whilst the potatoes are still warm.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 15 minutes
• REFRIGERATION TIME: 1 hour
• YIELD: Enough for 4 – 6 persons
Potatoes
• 1 kg (2.2 pounds) peeled, sliced potatoes cooked in half-whey, half-water until soft
• 2/3 cup (165 ml) dry white grape juice
• 1/2 teaspoon (2 ml) sweet paprika
Mustard dressing
• 4 tablespoons (80 ml) lemon juice
• 2 teaspoons (10 ml) dry mustard, soaked for 10 minutes in 1 tablespoon (20 ml) warm water
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) olive oil
• 1/4 teaspoon (1 ml) black pepper
• 1 cup (250 ml) finely chopped fresh parsley
Mayonnaise dressing
• 1/2 teaspoon (2 ml) salt
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 3/4 cup (185 ml) evaporated milk
• 2 tablespoons (40 ml) fresh lemon juice
• 3/4 cup (185 ml) safflower oil
• 1 1/2 teaspoons (7 ml) dried dill
• 2 tablespoons (40 ml) sour cream
1. Marinate the still warm, cooked potatoes in grape juice.
2. Whisk the ingredients for the mustard dressing.
3. Whisk the ingredients for the mayonnaise dressing.
4. Pour both dressings over the marinated potatoes and gently fold until well combined. Sprinkle the paprika over the salad and refrigerate. Serve cold.
Fettuccine, Pepper and Cream Cheese Salad
Fettuccine pasta with its delightful “bird’s-nest” appearance is the basis for this tasty salad. Combined with cream cheese and roasted peppers, it’s great served cold with a main savoury dish.
• PREPARATION & COOKING TIME: 25 minutes
• CHILLING TIME: At least one hour
• YIELD: Enough for 4 persons
• 250 g (9 ounces) fettuccine noodles
• 2 large red peppers, halved, cored, and seeded
• 125 g (4 1/2 ounces) firm cream cheese, diced into little cubes
• 6 to 8 walnuts, chopped
Dressing
• 4 tablespoons (80 ml) olive oil
• 1 tablespoon (20 ml) walnut oil, if available
• 1 tablespoon (20 ml) lemon juice
• 1 teaspoon (5 ml) mustard powder
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) freshly cracked black pepper
1. Cook the fettuccine in lightly salted water for to 10 minutes or until it is tender but still a little firm (al dente). Drain the pasta.
2. Grill the peppers with the cut side down under a griller on high heat (or hold them over a flame) until the skins blacken and blister. When the peppers are cool, skin them and cut them into long, thin, even strips.
3. Add the pepper strips to the cheese and walnuts in a salad bowl. Combine all dressing ingredients and add to the noodles. Toss the noodles, dressing, peppers, cheese, and nuts. Chill the salad for at least 1 hour before serving
Lebanese Bulgur-Wheat Salad (Tabbouleh)
This Lebanese salad is probably the most famous of all Middle Eastern mezze (hors d’oeuvres). Bulgur wheat (parched, ground, par-boiled wheat grains) is not only tasty and substantial but also very nutritious. It is rich in protein, calcium, phosphorus, iron, potassium, niacin, and vitamins B1 and B2. Bulgur wheat salad is easy to prepare and is characterised by its fresh lemon-mint-parsley flavour. Traditional Middle Eastern cooks sometimes use an extra ingredient in their salads: a tart seasoning made from the ground seeds of a Mediterranean flowering plant called sumac, which adds a special lemony taste. I have included this as optional. It is available from any well-stocked Middle Eastern grocer, as is the bulgur wheat which, incidentally, is sometimes referred to as bourghul or cracked wheat. Tabbouleh is traditionally served in fresh, crisp lettuce leaves. Add more lemon juice if necessary, to assure the authentic fresh-lemon taste.
• WHEAT SOAKING TIME: 1 1/2 hours
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 persons
• 250 g (9 ounces) fine bulgur wheat
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• at least 1/2 cup (125 ml) fresh lemon juice
• 1/2 cup (125 ml) olive oil
• 1 1/2 teaspoons (7 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 3 cups (750 ml) finely chopped parsley
• 3 tablespoons (60 ml) fresh mint
• 2 teaspoons (10 ml) sumac (optional)
• 1 cup (250 ml) seeded, unpeeled cucumber, diced into 1 cm (3/8-inch) cubes 2 medium tomatoes, diced
• lettuce leaves for decoration
1. Soak the bulguor 1 1/2 hours in warm water. Drain it and squeeze out the moisture. Dry it further by spreading it on a cloth and patting it dry.
2. Place the soaked wheat, asafoetida, lemon juice, olive oil, salt, pepper, parsley, mint, and sumac in a large bowl and mix well. Add the cucumber and tomatoes and toss. Chill and serve with lettuce leaves.
Hawaiian Brown-Rice Salad
In this salad, plump long-grain brown rice is combined with fresh salad vegetables and pineapple, tossed in an herbed Italian dressing, and served on a bed of crisp lettuce leaves.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 8 – 10 persons
• 6 cups (1.5 litres) salted long-grain brown rice, cooked and chilled
• 1 small cucumber, peeled, seeded, and diced
• 4 crisp radishes, finely sliced
• 3 slices of fresh pineapple, diced
• 2 firm, ripe tomatoes, diced
• 1/2 small red pepper, diced
• 1/2 small green pepper, diced
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) cooked corn niblets
• 1/2 stalk celery, finely chopped
• 2 inner leaves of lettuce rolled up and cut into long, wafer-thin slices (chiffonade)
• 1 teaspoon (5 ml) olive oil
• 2 fresh hot green chilies, seeded and cut into long, wafer-thin strips
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/2 cup (125 ml) finely chopped fresh parsley,
• 1 cup (250 ml) Italian Salad Dressing
• lettuce leaves for decoration
1. Place all the ingredients (except the dressing, 1 teaspoon (5 ml) olive oil, and the asafoetida) in a large bowl.
2. Saute the asafoetida in olive oil in a small pan. Pour the oil and asafoetida into the bowl of rice and vegetables. Mix well.
3. Toss the salad with the dressing. Serve the salad on a bed of crisp lettuce leaves
Indonesian Gado Gado Salad
This version of the exotic Gado Gado salad, popular throughout Indonesia, can be served as a side salad to accompany a main meal for four persons, or as a main dish for two persons. Obtain the Chinese bok choy, coconut milk (santan), and the tofu (bean curd) from any well-stocked Chinese or Asian grocer. This salad is served with a steaming-hot peanut dressing.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 25 minutes
• YIELD: Enough for 2 – 4 persons
• 250 g (9 ounces) Chinese bok choy leaves washed and cut into bite-sized pieces
• water for boiling and blanching
• 125 g (4 1/2 ounces) mung bean shoots
• 2 or 3 small new potatoes
• 1 cup (250 ml) French beans, “topped and tailed” and cut into 3.75 cm (1 1/2-inch) lengths
• oil for deep-frying
• 450 g (1 pound) firm tofu, cut into 1 1/2 cm (3/4-inch) cubes
• 3/4 cup (185 ml) raw peanuts
• 4 Brazil nuts
• 1 teaspoon (5 ml) chili powder, or more for a hotter sauce
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1/2 cup (125 ml) coconut milk (santan)
• 1/2 medium cucumber, unpeeled and cut into batons.
(To cut into batons, cut cucumber into slices 1 cm [3/8 inch] thick and 5 cm [2 inches] long.
Cut each slice again into 1 cm [3/8-inch] strips.)
• 1 small bunch watercress, washed and separated
• 1 tablespoon (20 ml) fresh lime or lemon juice
• 1 cup (250 ml) cold water
1. Blanch the bok choy leaves in boiling water for about 1 minute. Rinse in cold water and drain well.
2. Wash and blanch the bean shoots in a similar fashion, but for just 30 seconds. Rinse and drain.
3. Cook the potatoes whole in lightly salted boiling water until soft; then peel them and cut them into bite-sizedpieces.
4. Cook the beans in lightly salted boiling water for five minutes; then drain and allow to cool.
5. Place the oil over moderate heat. When fairly hot 185°C/365°F, deep-fry the cubes of tofu until slightly golden. Remove them with a slotted spoon and drain in a colander.
6. Reduce the oil temperature to about 180°C/355°F and deep-fry the peanuts until golden (2 to 3 minutes). Remove and drain.
7. Deep-fry the Brazil nuts until golden (about 3 minutes) and drain.
8. Place the chili powder, asafoetida, fried nuts, salt, and sugar in a food processor and blend to a smooth powder. Add 1 cup (250 ml) cold water to the blended ingredients.
9. Transfer the contents of the blender to a heavy pan, bring to the boil, and simmer for 5 minutes. Add the coconut milk (santan) and remove from the heat.
10. Pile the Chinese bok choy leaves, bean shoots, potatoes, beans, tofu, cucumber, and watercress in individual neat piles on a large plate. Boil the dressing, add the lime juice, and immediately pour the dressing over the salad. Serve immediately. The dressing may be served separately.
Waldorf Salad
This famous gourmet dish is an ideal light accompaniment to a heavy meal. Tart, firm, green apples are preferable, adding a refreshing tang to this sweet, fruity salad.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 6 to 8 persons
• 3 green apples, unpeeled, cored, and diced into 1 1/4 cm (1/2-inch) cubes
• 1 cup (250 ml) diced celery
• 1 teaspoon (5 ml) fresh lemon juice
• 1/4 cup (60 ml) Eggless Mayonnaise II
• 1/2 cup (125 ml) full-fat sour cream
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 cup (125 ml) walnut pieces
Mix the apples and celery in a bowl. Add the lemon juice, mayonnaise, sour cream, salt, pepper, and walnuts. (Chill and serve)
Gujarati Green-Bean and Coconut Salad
With the addition of grated fresh coconut and peanut powder, French beans are transformed into this elegant salad from Gujarat.
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• 1/2 teaspoon (2 ml) sugar
• 375 g (13 ounces) French stringless beans, cut into 7 1/2 cm (3-inch) lengths
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/4 cup (60 ml) roasted peanut powder
• 1/2 cup (125 ml) grated fresh coconut
1. Boil the French beans in lightly salted water until they are cooked but still green and firm. Drain, rinse with cold water, drain again, and allow to cool in a bowl.
2. Saute the mustard seeds in hot oil in a heavy pan over moderate heat until the seeds crackle. Add the asafoetida and saute momentarily. Add the spices to the French beans.
3. Toss the green chili, salt, sugar, peanut powder, and grated fresh coconut with the beans. Serve at room temperature.
Steamed Cauliflower Salad with Green Mayonnaise
This colourful and fresh-tasting salad is a great patio salad on a hot summer’s day. Select a fresh cauliflower with firm tight buds.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: Enough for 4 to 6 persons
• 1 large cauliflower, cut into medium flowerets
• 1 large bunch watercress
• 2 spinach leaves
• 1/4 cup (60 ml) fresh tarragon, chervil, or parsley, chopped
• 1 teaspoon (5 ml) lemon juice
• 1 cup (250 ml) Eggless Mayonnaise II
1. Boil the cauliflower pieces in a large pan of lightly salted water for a few minutes; then remove. The cauliflower pieces should be cooked but firm. Rinse them under cold water and drain.
2. Simmer the watercress and spinach in the boiling water for 2 minutes. Remove, drain, and rinse. Puree the spinach, watercress, and chopped herbs in a food processor or blender. Add the lemon juice and mayonnaise. Arrange the cauliflower pieces on a serving platter and pour the green mayonnaise over when ready to serve.
Bombay Cauliflower Salad (Ekadasi)
This type of salad is called a koshimbir. It is popular on the tropical west coast of India. The cauliflower is cooked just slightly, so it remains crunchy. Serve this salad with a bowl of fresh yogurt and Indian bread like chapati, poori, or paratha.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 4 to 6 persons
• 1/2 medium cauliflower, cut into very small flowerets
• 1/2 cup (60 ml) dry-roasted peanut powder
• 1/3 cup (85 ml) grated fresh coconut
• 1 tablespoon (20 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) brown sugar
• 2 teaspoons (10 ml) fresh lemon juice
• 2 tablespoons (40 ml) chopped fresh coriander
1. Blanch the cauliflower pieces in boiling water for one minute.
2. Rinse the cauliflower under cold running water until it cools to room temperature. Drain it thoroughly and place in a bowl. Add the peanut powder, coconut, chili, salt, sugar, and lemon juice. Mix well. Garnish with chopped fresh coriander and serve immediately.
Sicilian Radicchio and Fennel Salad
Radicchio lettuce, with its beautiful red and purple leaves and pleasantly bitter taste, is actually Italian wild chicory and is also sometimes known as corn lettuce. This simple salad from Sicily, “Insalata di Radicchio e Finocchio”, can be made in a few minutes.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 4 to 6 persons
Salad
• 3 small radicchio lettuces (about 350 g, 12 ounces)
• 3 small fennel bulbs
• 60 g (2 ounces) black olives
Dressing
• 1/4 cup (60 ml) olive oil
• 3 tablespoons (60 ml) fresh lemon juice
• 6 black olives, pitted
• 1/2 teaspoon (2 ml) salt
• pinch of black pepper
• 1 teaspoon (5 ml) raw sugar
1. Separate and wash the leaves of the lettuce.
2. Remove the tops of the fennel bulbs, cut the bulbs in half, and trim the ends. Cut the fennel into 1 1/4 cm (1/2-inch)strips. Arrange the lettuce, fennel, and olives decoratively on a serving plate.
3. To make the dressing: blend the oil, lemon juice, and pitted olives in a food processor or blender. Add the salt, pepper, and raw sugar. Spoon the dressing over the salad and serve immediately.
Asparagus, Green Bean and Broccoli Salad
This cooked green vegetable salad can be prepared in advance. It’s great served as a side dish with bread, soup, and a main-course savoury dish like Vegetarian Lasagna or Spaghetti Alla Napoletana. Select crisp, fresh beans; tight, dark broccoli; and thin, fresh asparagus for outstanding results.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• 250 g (9 ounces) broccoli, cut into flowerets
• 250 g (9 ounces) green beans, cut into 3 cm (1 1/4-inch) sections
• 250 g (9 ounces) asparagus, cut into 3 cm (1 1/4-inch) sections
• water for boiling
Dressing
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) dry mustard powder
• 1 teaspoon (5 ml) grated fresh ginger
• 1 teaspoon (5 ml) soy sauce
1. Boil the water in a large pan.
2. Plunge the broccoli, green beans, and asparagus into the water and boil for 3 minutes or until the vegetables are bright green and tender-crisp. Drain, and refresh under cold water. Drain again thoroughly, and place in a serving bowl and refrigerate. Toss the dressing with the salad just before serving.
Mixed Vegetable and Yogurt Salad (Raita) (Ekadasi)
A raita is an Indian raw vegetable salad, generally featuring one or two main ingredients that float in lightly seasoned creamy fresh yogurt. Raitas are simple to prepare and provide a light, cooling contrast to an elaborate meal. Serve this salad with a meal that contains little or no yogurt.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 5 or 6 persons
• 2 tablespoons (40 ml) chopped fresh coriander or parsley
• 2 cups (500 ml) plain yogurt
• 1/3 cup (85 ml) tomatoes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) raw peas
• 1/3 cup (85 ml) radishes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) red peppers, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) cucumber, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) celery, cut into 1 cm (3/8-inch) cubes
• 1 tablespoon (20 ml) cumin seeds
• 1 teaspoon (5 ml) fennel seeds
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) cracked black pepper
1. Whisk the yogurt until smooth. Add all the vegetables.
2. Dry-roast the cumin and fennel seeds in a small frying pan over low heat until they turn dark brown. Remove the seeds from the pan and grind them coarsely in a coffee mill. Add them to the salad and toss with the salt, pepper, and chopped fresh herbs. Chill before serving. Serve the chilled raita in small bowls, allowing 1/2 cup (125 ml) per serving.
Avocado and Bean Salad
Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 8 persons
• 2 teaspoons (10 ml) chopped fresh coriander leaves
• 1/2 teaspoon (1 ml) black pepper
• 1 teaspoon (5 ml) salt
• 1 large Iceberg, Cos, or Mignonette lettuce
• 2 large ripe avocados, peeled and cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) cooked and chilled green beans chopped into 2 1/2 cm (1-inch) sections
• 1 cup (250 ml) cooked and chilled kidney beans
• 1 cup (250 ml) cooked and chilled chickpeas
• 1 cup (250 ml) cubed cheddar cheese
• 1/2 cup (125 ml) chopped green pepper
• 1/4 cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
• 2/3 cup (165 ml) olive oil
• 2/3 cup (165 ml) fresh lemon juice
• 3 tablespoons (60 ml) honey
• 2 teaspoons (10 ml) chopped fresh parsley
1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.
Italian Market Salad (Ekadasi)
This delicious combination of fresh greens, steamed vegetables, and cottage cheese marinated in a delicious lemon and oil dressing should be served with crusty bread rolls.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• 1 medium zucchini, cut into long wedges
• 2 medium carrots, peeled and cut into long wedges
• 2 stalks celery, cut into 2 1/2 cm (1-inch) strips
• 125 g (4 1/2 ounces) snow peas, tips and strings removed
• one 400 g (14-ounce) can artichoke hearts marinated in brine, drained, and quartered
• 1 cup (250 ml) firm cottage cheese, cubed
• 3 radishes, sliced
• 2 or 3 inner lettuce leaves, sliced into paper-thin strips
• 2 medium green chilies, seeded and sliced into long paper-thin strips
• 125 g (4 1/2 ounces) cherry tomatoes, halved
• 1/2 cup (185 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) fresh lemon juice
• 1 tablespoon (20 ml) chopped fresh basil
• 1 teaspoon (5 ml) dry mustard, mixed with 2 teaspoons (10 ml) cold water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• crisp lettuce leaves for serving
• fresh basil leaves for garnish
• 125 g (4 1/2 ounces) pitted black olives, for garnish
1. Boil the zucchini, carrots, and celery in lightly salted water in a large pan until the vegetables are crisp but tender (about 2 minutes). Before draining, add the snow peas to the water. Remove the pan from the heat and blanch the snow peas for 1 minute. Drain all the vegetables, refresh under cold water, and drain again. Allow the vegetables to thoroughly cool.
2. Combine the artichoke hearts, cottage cheese, radishes, sliced lettuce, green chilies, tomatoes, and steamed vegetables in a large bowl.
3. Blend the olive oil, asafoetida, lemon juice, basil, mustard paste, salt, and pepper in a bowl.
4. Toss the vegetables and the dressing. Cover and marinate in the refrigerator for at least one hour.
5. Serve on individual lettuce leaves garnished with fresh whole basil leaves and black olives.
Pasta Salad
This is a sophisticated salad with a distinctly Middle Eastern flavour. The combination of the lemon-oil dressing and tahini creates a unique taste which blends wonderfully with firm, tender broccoli and cauliflower florets, crisp lettuce, and strips of red peppers. Serve as an accompaniment to a summer brunch or as a tasty picnic or patio-salad with Middle Eastern Round Bread, Tomato and Asparagus Quiche, Crispy Flat Rice and Cashews (Gujarati Chidwa), Mango Ice Cream, and Middle Eastern Lemonade.
• PREPARATION TIME: 20 minutes
• YIELD: Enough for 8 persons
• 300 g (11 ounces) broccoli flowerets, par-boiled, drained, and chilled
• 300 g (11 ounces) cauliflower (about half a small one), cut into flowerets, parboiled, drained, and chilled
• 2 small red peppers, cored, seeded, and thinly sliced
• 1 cup (250 ml) cooked but firm (al dente) conchiglie or small penne rigate pasta, cooled
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 4 tablespoons (80 ml) tahini
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 tablespoon (20 ml) olive oil
• 5 tablespoons (100 ml) fresh lemon juice
• 1/2 small Cos or Iceberg lettuce, torn into bite-sized pieces
• 3 tablespoons (60 ml) chopped fresh parsley
1. Place the cooked broccoli, cauliflower, peppers, and pasta in a medium-sized bowl.
2. Whisk the asafoetida, tahini, salt, pepper, olive oil, and lemon juice in a small bowl. If the dressing is too thick, add water.
3. Pour the dressing over the salad and toss gently to coat. Refrigerate, covered, to chill. Just before serving, add the lettuce and garnish with the chopped fresh parsley.
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