Tunisian Salad Food

SLATA TUNISIYA - TUNISIAN SALAD

Steps:

• Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
• Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
• Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
• Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
• This should be eaten at room temperature.

TUNISIAN SALAD

Steps:

• Peel and chop apples and vegetables very fine.
• Mix dressing and pour over salad.
• Let stand at least 2 hours before serving.

TUNISIAN SALAD

Steps:

• Dice the potatoes and carrots. Drain the artichokes and cut into quarters. Put all ingredients into serving dish with the capers and olives. Whip oil and lemon juice together with the parsley, coriander and salt and pepper to taste. Pour the dressing over the salad and toss lightly. Chill 30 minutes.

TUNISIAN BEETROOT SALAD

Steps:

• cook beets in boiling water until tender, peel skin (by hand is easiest).
• cube or slice peeled beetroot and place in bowl.
• add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
• Opt: add sliced mint (reserving small amount for garnish) toss
• refrigerate or let cool before serving.

TUNISIAN GRILLED SALAD (SELATA MISHWIYA)

Steps:

• Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
• Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.
• Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne 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.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).