Saturday, May 7, 2011

{soups-salads-and-salad-dressings} a Sensation New Salad

 

This sounds something like a deconstructed falafel. What a great idea for a salad. Egads, If I saw this on a menu at a restaurant I'd order two! I can't wait to do it. I love the idea of using parsley as such featured ingredient and not just a garnish. And who would object to fried chickpeas. (shhhh also fried bread) Okay, I guess you could use a tortilla as your salad cup but fried flat bread rings my chimes.
Oh, I do love Cuisine At Home
terry

Parsley Salad with a Cucumber Yogurt Vinaigrette - Serves 4
Published in: Cuisine At Home, page 8
Publish Date: June, 2011

Ingredients
For the Chickpeas -- Heat
3 cup oil -- recipe calls for canola which I hate so I'll use peanut or veg oil
Combine
1 tablespoon cumin -- ground
1 teaspoon kosher salt
Fry
1 can chickpeas -- 15 oz rinsed and dried
For the Vinaigrette -- Puree
1 cucumber -- peeled, seeded and chopped
3 tablespoon yogurt -- plain'1/4 t kosher salt
2 tablespoon olive oil
for the Salad -- toss:
4 bunch flat leaf parsley -- picked and cleaned
2/3 cup banana pepper rings -- drained
1/2 cup kalamata olives -- pitted
1/3 cup feta cheese crumbled

Instructions
Preheat oven to 400F

For the Chickpeas, heat oil in a 7 to 8 quart deep pot to 350F The oil level should be at least 5 inches from the top of the pot.

Combine cumin, 2 teaspoon salt, and paprika, in a small bowl, set aside.

Dry chickpeas on a baking sheet in the oven for 3 to 7 minutes.

Fry chickpeas in oil until brown, 5 to 7 minutes, then drain on a paper towel lined baking sheet. Toss chickpeas with cumin mixture.

For the vinaigrette, puree cucumber, yogurt, and 1/4 teaspoon salt in a blender. Slowly drizzle in olive oil until combined.

For the salad, toss parsley, pepper rings, olives, and feta in a large bowl. Serve salad in Pita Bowls drizzled with vinaigrette.

Pita Bowls.

An alternative to fried Tortilla Bowls these bowls can hold any salad. If using with the parsley Salad, fry in oil used for chickpeas, just add more.

8 cups Canola Oil (see my notes above)
6 flatbread rounds (7 inch)

Heat oil to 375F in a deep pot.

Microwave flatbread until pliable, 15 seconds. Place flatbread in oil, then hold just under surface with a metal ladle (so flatbread curls) until golden and crispy, 2 minutes.

Remove from oil with tongs and drain on paper towels. Repeat frying with remaining flatbread.

Exported from A Cook's Books -- Recipe management for Macintosh

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