Salata Food

SALATA

Steps:

• In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
• In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

Steps:

• *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
• Dice up tomatoes and cucumbers and combine them together in a medium bowl.
• Place garlic, hot pepper and salt in a mortar.
• Smash until mushed.
• Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
• Add lemon in increments to achieve desired tartness.
• Stir the dressing until smooth and creamy.
• combine everything including garlic/hot pepper together making sure you have added the mint.
• Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
• Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
• Serve with a swirl of olive oil on top.
• Enjoy!

SALATA DE BOEUF

Steps:

• Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot.
• Add water and cook as you would for soup.
• When meat has cooked completely, remove pot from stove and strain into another pot.
• Discard onion and peppercorns.
• Remove meat and vegetables to large plate.
• Remove all visible fat and gristle from meat while it is still hot.
• Then cool completely and chill meat and veggies, preferably overnight.
• While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy.
• Remove from soup and chill.
• When meat and vegetables are cold, cut all into small dice, no larger than 3/8".
• Place in mixing bowl.
• Finely chop dill pickles and add to meat mixture together with thawed peas.
• Squeeze lemon juice over all.
• Taste, and add salt if required. Add freshly ground black pepper to taste and mix well.
• Now add enough mayonnaise just to bind the ingredients together.
• Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick.
• Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this.
• Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley.
• Chill till serving time.

SALATA DE VINETE

Steps:

• Pierce eggplants with a fork on all sides.
• Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
• Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
• Finely mince shallot.
• Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
• Serve with delicious, crusty bread.

SALATA MAROULI (ROMAINE LETTUCE SALAD)

Steps:

• Wash the lettuce leaves very well under cold running water.
• Chop the lettuce finely, and put it in a bowl.
• To it, add the scallions and dill.
• Add salt, olive oil, and vinegar to taste.
• Traditionally, this salad has a tart flavor (a little extra vinegar).

AFGHAN TOMATO, CUCUMBER AND ONION SALAD (SALATA)

Steps:

• Combine all of the ingredients and toss well.
• Chill.
• Enjoy!