Salads

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 * Salads:**
 * Sri Wasano's Infamous indonesian Rice Salad **
 * Moosewood Cookbook, page 51**
 * Double Tomato Couscous Salad **
 * Cuisine: Issue 102, January 2004, page 71**
 * Tabouli **
 * Moosewood Cookbook, page 46**
 * Balkan Cucumber Salad **
 * Moosewood Cookbook, page 69**
 * Broccolo, Cauliflower, Feta, Courgette and Currant Salad **
 * Everyday, p134 (Peter Gordon)**
 * Grilled vegetable & pasta salad with lemon mustard dressing **
 * Black Dog Cottage Cookbook, p52 (Adie McClelland)**
 * Thai Carrot Salad **
 * Black Dog Cottage Cookbook, p53 (Adie McClelland)**
 * Israeli couscous, broad bean and pistachio Salad **
 * Everyday, p111 (Peter Gordon)**
 * Lee Kum Kee Poached Chicken, Cucumber & Sesame Salad **
 * http://www.foodtv.co.nz/9-64-1084/recipe/Lee-Kum-Kee-Poached-Chicken,-Cucumber-and-Sesame-Salad**
 * Bulghur Wheat Salad with cucumber **
 * Food 52 website**


 * Sri Wasano's Infamous indonesian Rice Salad **
 * Moosewood Cookbook, page 51**

Place in a saucepan: 2 cups brown rice 3 cups water
 * Ingredients**

Bring to a boil. Lower heat, cover, and simmer until tender (35 to 45 mins)

While the rice cooks, combine in a large bowl: 1/3 cup peanut oil 3 Tablespoons Chinese sesame oil 1/2 cup orange juice 1 to 2 medium cloves garlic, minced 1 teaspoon salt 2 Tablespoons soy sauce 1/2 teaspoon crushed red pepper (to taste) - 2 Tablespoon rice or cider vinegar 1 cup chopped fresh pineapple

Add the hot rice directly to the bowl of dressing. Mix well when it has cooled to room temperature. Cover tightly and refrigerate until cold. Shortly before serving, stir in: 3 scallions, finely minced or sliced (whites and greens) 1 stalk celery, finely sliced 1 8 oz can water chestnuts, drained & thinly sliced 1/2 lb fresh mung bean sprouts 1 cup coarsely chopped peanuts and/or cashews, lightly toasted 2 Tablespoons sesame seeds optional: fresh snow peas for garnish


 * Double Tomato Couscous Salad **
 * Cuisine: Issue 102, January 2004, page 71**
 * Cuisine: Issue 102, January 2004, page 71**

1 ½ cups instant couscous 1 teaspoon salt 6 Tablespoons olive oil boiling water ½ cup chopped flat leaf parsley 4 spring onions, thinly sliced 1 roasted red pepper, thinly sliced 4 tomatoes, cut into thin wedges 8 sun-dried tomatoes, thinly sliced zest and juice of 1 lemon salt and freshly ground black pepper to taste
 * Ingredients**

Put the couscous, salt and 2 Tablespoons of the olive oil into a heatproof bowl. Mix well and add enough boiling water to cover couscous by 1 cm.

Quickly cover the bowl with a plate or tinfoil and leave for 20 minutes. Uncover (it will still be hot) and fluff up with a fork, breaking up the lumps. Cool until warm, then add the other remaining 4 Tablespoons of oil, and seasoning well with salt and pepper.

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 * Tabouli **
 * Moosewood Cookbook, page 46**

1 cup dry bulghur wheat 1 ½ cups boiling water 1 to 1 1/2 teaspoons salt 1/4 cup olive oil 1/4 cup fresh lemon juice 2 medium cloves garlic, crushed black pepper to taste
 * Ingredients**

4 spring onions, finely sliced 1 packed cup finely chopped or minced parsley 10 - 15 frech mint leaves, finely sliced 2 medium-sized ripe tomatoes, diced optional: 1 (roasted) red pepper, finely diced

Combine bulhur wheat and boiling water in a medium-large bowl. Cover and let stand until the bulgur wheat is tender (20 - 30 mins minimum).

Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover lightly and refrigerate until about 30 minutes before serving.

About 30 mins before serving, stir in remaining ingredients (including optional additions) and mix well. Serve cold with warm wedges of lightly toasted pita bread.

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 * Balkan Cucumber Salad **
 * Moosewood Cookbook, page 69**

½ cup very thinly sliced red onion 4 medium cucumbers (6 to 7 inches long) 1 teaspoon salt freshly ground black pepper 1 1/2 cups yoghurt 1 or 2 small cloves garlic, minced 2 Tablespoons freshly minced mint leaves 1/4 cupt (packed) finely minced parsley (optional) 2 scallions, finely minced (optional)
 * Ingredients**

Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad. Peel (unless they're homegrown or unwaxed, in which case, don't) the cucumbers, seed them, and cut them into thin rounds. Place them in a medium-sized bowl. Add remaining ingredients and mix well. Cover and refrigerate until serving time.

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 * Broccolo, Cauliflower, Feta, Courgette and Currant Salad **
 * Everyday, p134 (Peter Gordon)**


 * For 6-8 as a side salad**

1/2 head broccoli, separated into florets 1/2 head cauliflower, separated into florets 2 courgettes 2 Tablespoon extra virgin olive oil 4 Tablespoons pine nuts 4 Tablespoons currants or raisins 4 Tablespoons pomegranate molasses or lemon juice 1 bunch radishes, washed 200 g feta, cut into cubes 1 small handful mint leaves, shredded 4 spring onions, thinly sliced salt & freshly ground black pepper

1. Steam or boil the broccoli until just cooked, then refresh in iced water and drain. Do the same with the cauliflower. Once they're both ready, put in a large bowl.

2. Top and tail the courgettes and slice 1cm thick. Toss with 1 Tablespoon olive oil. Heat up a frying pan or griddle and cook on both sides until golden, then add to the croccoli and cauliflower.

3. Toast the pine nuts in the same pan with 1 Tablespoon olive oil until pale golden. Add the currants or raisin and cook over low heat until they swell up. Add the pomegranate molasses or lemon juice and bring to a sizzle, then pour over the vegetables.

4. Cut the radishes horizontally into thick slices and add to the vegetables along with the feta, mint and spring onions.

5. Toss everything together and taste for seasoning.

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 * Grilled vegetable & pasta salad with lemon mustard dressing **
 * Black Dog Cottage Cookbook, p52 by Adie McClelland**

Choose a variety of vegetables in season: 1 pepper zucchini red onions aubergine tomatoes, halved and seeded 1 cup chopped fresh basil or oregano 1/2 cup chopped fresh flat leaf parsley salt & pepper lemon mustard dressing penne pasta or orzo, cooked aldente

6 cloves garlic 1/2 tsp salt 3 - 4 Tablespns Dijon mustard 3 Tablespns fresh lemon juice 4 Tablespns olive oil ground black pepper cayenne pepper to taste (optional)
 * Lemon Mustard Dressing**

Oil vegetables and chargrill Cut into uneven, bite-sized pieces Toss vegetables with pasta Combine all the ingredients for the dressing together and beat well. Toss some of the lemon mustard dressing along with the chopped herbs through the pasta and vegetables. Leave overnight if possible. Bring salad up to room temperature before serving. Add a little more dressing if necessary.
 * Method**

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 * Thai Carrot Salad **
 * Black Dog Cottage Cookbook, p53 (Adie McClelland)**

Serves 4

4 large carrots, grated in a food processor 1 red capsicum, julienned 1 bunch spring onions, julienned 1 bunch coriander, chopped 1 bunch mint, chopped handful of peanuts, dry fried and chopped 1 - 2 teaspoons toasted sesame seeds for garnish

3 Tablespns grapeseed oil 1 Tablespn rice vinegar 1 teaspn fish sauce
 * Dressing**

Put all the salad ingredients into a large bowl. Pour over the dressing. Don't make it too wet. Tip out onto a large flat plate and garnish with toasted sesame seeds.
 * Method**

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 * Israeli couscous, broad bean and pistachio Salad **
 * Everyday, p111 (Peter Gordon)**

4 Tablespns extra virgin olive oil 200g Israeli couscous 1 large red onion, peeled and thinly sliced 2 cloves garlic, peeled and sliced 500ml hot water 1 teaspn flaky salt 200g broad beans, podded and skins removed if large 1 large handful flat leaf parsley leaves 1 large handful mint leaves 2 Tablespoons dill, chopped 4 spring onions, sliced salt and freshly ground black pepper 100g pistachio nutes, lightly toasted and roughly chopped 1 juicy lemon, cut in half
 * Ingredients**

1. heat up a saucepan and add half the oil. Add the couscous and fry over a moderate high heat for 4 - 5 minutes, stirring frequently to prevent the grains burning, until dark golden. Once done, tip into a heatproof bowl.

2. place the remaining oil in the saucepan and add the onion and garlic. Cook over a moderate heat until caramelized.

3. return the couscous to the pan, pour on hot water and flaky salt and bring to the boil. Boil for exactly 6 minutes, then put a lid on and take off the heat. Leave to cool.

4. mix in the broad beans, parsley, mint and spring onions and taste for seasoning.

5. sprinkle with the notes and squeeze the lemon juice over just before you serve it.

Note: when broad beans aren't in season, I've substituted cauliflower. Have also found cashew nuts a good substitute for pistachios, when had no pistachios in the pantry.

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 * Lee Kum Kee Poached Chicken, Cucumber & Sesame Salad **
 * http://www.foodtv.co.nz/9-64-1084/recipe/Lee-Kum-Kee-Poached-Chicken,-Cucumber-and-Sesame-Salad**

3 cups chicken stock 2 star anise 1 cinnamon stick ¼ cup Lee Kum Kee Premium Soy Sauce ¼ cup Chinese cooking wine 1 tablespoon Lee Kum Kee Pure Sesame Oil 4 cm piece of ginger, sliced 1 red chili, sliced lengthways 1 teaspoon Szechaun peppercorns 2 chicken breasts 1 telegraph cucumber, thinly sliced into rounds 1 bunch baby radish, thinly sliced 3 spring onions, thinly sliced 1 punnet cherry tomatoes, halved 3 sticks celery, thinly sliced 1/3 cup roasted peanuts 3 tablespoons toasted sesame seeds 1-2 handfuls watercress or baby spinach ½ cup sliced mint leaves ½ cup chopped coriander 3 tablespoons Lee Kum Kee Hoisin Sauce 1½ tablespoons Lee Kum Kee Premium Soy Sauce 1 1/2 tablespoons rice vinegar 1 ½ tablespoons Lee Kum Kee Pure Sesame Oil 1 teaspoons grated ginger 1. Place chicken stock, star anise, cinnamon stick, Lee Kum Kee Premium Soy Sauce, cooking wine, Lee Kum Kee Pure Sesame Oil, ginger, Chili, Szechuan peppercorns and chicken breasts in a medium sized pot. Add more stock if needed, so that the chicken is just covered. Bring to a gentle simmer and cook until chicken is just cooked through – this will take about 8-10 minutes, depending on the thickness of the chicken breasts. Remove from heat and leave to cool in the liquid until cool enough to handle, about 15 minutes. 2. Meanwhile, prepare all the ingredients for the salad and make the Hoisin dressing. To make the dressing combine all dressing ingredients and mix well. 3. To serve, toss all salad ingredients together with half of the Hoisin dressing. Thinly slice chicken breasts and serve over the salad along with the remaining dressing drizzled over the top.
 * Poaching Liquid**
 * Salad**
 * Hoisin Dressing**
 * Method:**

<><><><><><><><><><><> http://food52.com/recipes/12854-bulgar-wheat-salad
 * Bulghur Wheat Salad**

** Author Notes: ** In order to achieve an ‘al dente’ texture, boiling water is poured over the grains and allowed to steep. Apply the marinade while the grains are still warm( [more content|…more] ) - [|Foodie-isms] ** // Serves 4 // ** 1 cup bulgur 1 garlic clove 2 tablespoons ginger, grated 1 tablespoon Dijon 3 tablespoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon pepper 1 cup grape seed oil 1 cucumber 2 shallots Coriander Parsley Thyme Serve with 12 Bresaola slices
 * 1) Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.
 * 2) Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.
 * 3) Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.
 * 4) To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.
 * 5) Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil)