Monday, November 28, 2011
Okay, we've enjoyed our indulgence. We've eaten turkey and stuffing and yams and mashed potatoes and gravy and green bean casserole and rolls and cornbread and pie and more pie and just one more sliver of pie. We're ready to burst!
The Thanksgiving leftovers should be gone by now. Today, we return to moderation and restraint. Today, we reaquaint ourselves with vegetables.
But who said that vegetables have to be boring? Why do salads have to be bland bowls of lettuce, carrots, and croutons?
To demonstrate that plain ol' vegetables can be transformed into something amazing, today I'm offering a gorgeous and flavorful salad featured in the beautiful cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair. As I wrote in my recent post about Cardamom-Scented Shortbread Cookies, Chaldeans [kal-DEE-uns] are Iraqi Christians. They cherish their extended families, sharing large meals with multiple generations of loved ones, and they are noted for their hospitality.
And this Iraqi salad is highly representative of Chaldean cuisine, as it features many vegetables but gives them a unique twist. The familiar cucumbers and beets and onions are taken into a new realm of flavor with a simple but vibrant dressing, as well as the addition of a sprinkle of mint.
Rather than feeling deprived today as you recover from the holiday feast, try this salad and enjoy something that's nutritious but enticing.
(slightly adapted from Edward Korkis' "Zalata d'Iraqia" featured in Ma Baseema)
1 large cucumber, seeded, cut into 1/2" dice
1 small red onion, chopped
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can shoestring beets, drained
3 large scallions, chopped
2 Roma tomatoes, cut into eighths
1 teaspoon dried mint (available at Middle Eastern markets; substitute parsley, if need be)
1/2 teaspoon kosher salt
juice of half lemon
2 ounces extra-virgin olive oil
1 ounce red wine vinegar
Combine all salad ingredients in a large mixing bowl. Combine all dressing ingredients; mix well, then pour over salad. Stir to combine all the ingredients, then let the salad rest for 30 minutes before serving.
Ghosts of Postings Past and Present
- ► 2014 (18)
- ► 2013 (89)
- ► 2012 (229)
- Black Bean 'n' Beer Soup
- Sauteed Apples à la Mode + Giveaway Winner
- Iraqi Salad
- Frugal Floozie Friday -- Exotic Bakeries
- Lemon-Glazed Cherry Pasties
- Muppet Muffins
- Hodgson Mill Giveaway!!!
- Chocolate Pecan Pie and the Auction Winner's Inter...
- Frugal Floozie Friday -- Kilwin's
- Runza Bites for the Michigan-Nebraska Game
- Honey Mustard Trout
- Cardamom-Scented Shortbread Cookies
- Brussels Sprouts with Chorizo
- Frugal Floozie Friday -- Dalat
- Bacon-Parmesan Popcorn
- Butterfinger Fudge
- Chocolate-Glazed Orange Cake
- Primanti Bros. Sandwich
- Frugal Floozie Friday -- Roma Bakery
- Shredded Pork Ribs with Corn Cakes
- Butterscotch Pumpkin Pudding
- Pasta in Pesto Cream with Chicken and Tomatoes
- ▼ November (22)