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Salads

October 27, 2008

Greek Stacked Salad

3/4 cup orzo

1 (15-ounce) can black-eyed peas, drained and rinsed


1 large tomato, diced (1 cup)


2 tablespoons chopped flat-leaf parsley


2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil, divided


1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)

1/2 cup pitted Kalamata olives, slivered

1/3 cup thinly sliced red onion


2 tablespoons fresh lemon juice


1 tablespoon finely chopped oregano


2 to 3 cups coarsely chopped romaine


1/2 pound feta, crumbled (1 cup)


4 to 8 peperoncini

To make

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

Cooks' note: Assembled jars can be chilled up to 6 hours or overnight. Serve at room temperature.   

From Gourmet Magazine, August, 2008

Edamame and Black Bean Salad

Ingredients

1 1/2 cups frozen shelled edamame (8 oz)

1/4 cup olive oil

1 teaspoon ground cumin

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can black-eyed peas, drained and rinsed

1/2 cup chopped red onion

2 cups thinly sliced celery

2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

1 teaspoon finely chopped garlic

salt black pepper to taste

To make

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

From Gourmet Magazine, March 2007