Salads that do not use lettuce
February 20th, 2006 by: cheyenne“Greek†Salad, or in order to avoid the wrath of authenticalistas, “Greek-like Saladâ€
(Ingredient amounts, by the way, are based upon approximately a two-person serving size; two persons without refrigeration—meaning, however much I make is always the right amount and there are never left-overs.)
– 1 healthy-sized cucumber, cut into cubes (I’m on a dice/cube jag lately; cut the cucumbers how you like)
– 1 roma tomato, chopped fine
– Some onion, minced (if you have red onion, you can cut them into more aesthetic sliceys)
– Bell pepper if you have it, or some poplano, or not… Um, cut this one into nice little half-circle things (to compliment the cubish look we have going with the cucumbers)
Dressing:
-Lime juice (one small lime’s worth)
-Red wine vinegar
-Olive oil
-Garlic clove, smished
-Bit of salt and ground black pepper
Toss this all around and put a handful or two of toasted pinenuts over the top.
Papaya Salad a la Jasmine
My ‘food porn’ photos need some work. Objects in the photos are tastier than they may appear.
We were over chatting with Jasmine and Shannon once and ended up staying for an impromptu early dinner/snack/late lunch that was so elaborate that it included two different salads!! This recipe is a variation on one of these; I’ve adjusted it a little to accommodate ingredients that I seem to have (or not have) around.
– 1/2 papaya cut into cubes (set aside a spoonful or so of papaya seeds)
– 1/2 jicama cut into smaller cubes than the papaya cubes
– 1-2 chives, sliced finely
– Generous handful of cilantro, chopped
– If you have red or yellow bell pepper, add some of this, sliced finely; I sometimes use poblano or just leave it out
– 1 avocado, cut into chunks and added last
Dressing:
– Smish the papaya seeds with a mortor and pestle. They’ll look fairly nasty.
– Smish one clove of garlic
– Balsamic vinegar
– Olive oil
– A bit of sugar or honey (depending upon how sweet your balsamic already is), a little salt, and black pepper to taste
Mix everything together, except the avocado. Add the avocado at the very end and mix gently once more. It’s good if you have some roasted pepitas (pumpkin seeds) to put over the top.
