Lentil Salad with Tomato and Cilantro

This lentil salad recipe is based on a recipe I found on Epicurious.com, from Gourmet Magazine or August 2005.  Be sure not to overcook the lentils like I did one time - it became delicious lentil soup!

Ingredients:

1 cup dried lentils (preferably small French lentils)

2 large garlic cloves, chopped

1 teaspoon salt, or to taste

2 cups tomatoes, diced (about 3/4 pound)

4 large scallions, thinly sliced

1/4 cup fresh dill or cilantro, chopped

1/4 cup fresh basil, thinly sliced

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

Preparation:

Bring 4 cups water to a boil with the lentils, garlic, and 1/2 teaspoon salt.  Reduce heat and simmer, uncovered, until lentils are just tender, check after 10 minutes. Drain the lentils and while still hot add tomatoes, scallions, herbs, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, to taste.  Add some additional chopped garlic if desired .  

Israeli Cucumber Tomato Salad

One day I happened to run into Liora at the cucumber table in the local Persian market.  As we were picking over the cucumbers she gave me this recipe.   Since she listed the ingredients without quantities, so I have played around with them and come up with the following ratios.  There should be similar amounts of cucumbers and tomatoes, less onion.

Ingredients:

4 medium Persian cucumbers

2 medium tomatoes

1/2 red onion, finely diced

1/4 cup lime juice

2 tablespoons olive oil

1 cup cilantro (optional)

Salt

Pepper

Preparation:

Coarsely dice cucumbers and tomatoes and mix together.  When ready to serve, add diced red onion, olive oil,  lime juice, and cilantro.  Add salt and pepper to taste.

Tabouli

I combined a few Tabouli recipes, substituted quinoa for bulgur, and enjoy a nice gluten free tabouli.
Serves 6-8

Ingredients:

Salad:

1 cup quinoa

2 cups water

2 cups tomatoes (4 average size), finely diced

4 Persian cucumbers, finely diced

6 green onions, finely chopped

½ cup red onion, finely diced

1 cup chopped fresh Italian parsley (about 2 bunches)

½ cup chopped fresh mint

Dressing:

1/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1 clove garlic, minced

1 teaspoon ground black pepper

1 teaspoon salt

½ teaspoon lemon pepper

Pinch of curry powder

Pinch of cumin

Pinch of sugar

Preparation:

Rinse quinoa.  Prepare with water either in microwave (cooking 5 minutes on high, stirring, and continuing to cook for 8 minutes at 60% power) or on stove as package directs.  Cool to room temperature.  Meanwhile chop the vegetables and herbs and whisk the oil, lemon juice, and spices in a small bowl or shake in jar to blend.  When quinoa is cooled mix it with the vegetables.  Pour the dressing over the salad and toss to coat.

Greek Salad

This is based on a recipe from Zov's cookbook.  My sister makes it regularly to bring to dinner at my house.
Serves 6-8

Ingredients:

Salad:

6 cups chopped Romaine lettuce

4 Persian cucumbers, sliced think

6 medium tomatoes, chopped coarsely

4 green onions, thinly sliced diagonally

1 small red onion, thinly sliced

4 oz feta cheese, crumbled

½ cup Kalamata olives

1/3 cup chopped fresh Italian parsley

¼ cup thinly sliced fresh mint

Dressing:

1/3 cup fresh lemon juice

1/4 cup olive oil
1 clove garlic, crushed

1 tsp salt

1 tsp crushed dried mint

1 tsp ground black pepper

¼ tsp sugar

¼ tsp cumin

¼ tsp chili powder

Preparation:

Combine salad ingredients in large bowl.  Whisk the dressing ingredients together in a small bowl or jar.   Combine to dress, serve immediately.

Tunisian Carrot Salad

I modified this from a recipe I found on Epicurious.com that appeared in Bon Appétit magazine in January 1996.  It's an easy make-ahead recipe that is served at room temperature.

Ingredients:

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds

3 tablespoons olive oil

2 1/4 teaspoons ground cumin

1/4 teaspoon cayenne pepper

2 cloves garlic, crushed

1/2 cup water

3 tablespoons white wine vinegar

1/3 cup chopped fresh cilantro

 

Preparation:

Microwave or cook carrots in salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne and garlic in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper.  Remove from heat. Cool. Mix in cilantro before serving. (Can be made 1 day ahead and refrigerated. Bring to room temperature before serving.)

Super Slaw

This recipe appeared in Bon Appétit magazine in July 1998.  The peanut butter dressing really makes the salad.

Serves 6-8

Sauce Ingredients:

6 tablespoons rice vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons minced garlic

Salad Ingredients:

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 large red or yellow bell peppers, cut into matchstick-size strips

2 medium carrots, peeled, cut into matchstick-size strips

8 large green onions, cut into matchstick-size strips

1/2 cup chopped fresh cilantro

Preparation:

Whisk the sauce ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine salad ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.