* Exported from MasterCook *
Chopped Romaine and Cucumber Salad with Yogurt Dressing
Recipe By :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head romaine -- blemished outer leaves removed
1 English cucumber
3/4 cup walnut halves -- lightly toasted
1 cup roughly chopped arugula -- (about 1 small bunch), washed and dried well
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon Aleppo chilies -- dried ground
Salt and fresh ground pepper to taste
For the Yogurt Dressing:
1 teaspoon finely minced garlic -- (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice -- (about 1/2 lemon)
1 tablespoon Champagne wine vinegar -- or chardonnay vinegar (avoid acidic brands like Heinz)
1/2 teaspoon sugar
Salt and fresh ground pepper to taste
1/2 cup Greek-style yogurt -- whole-milk plain, or sheep's-milk yogurt
5 tablespoons extra virgin olive oil
1. Wash and dry the romaine leaves. Be careful to dry the greens
thoroughly, or the dressing won't cling. Chop the romaine into fine shreds
(1/4 inch) and place them in a large salad bowl.
2. Peel the cucumber and cut it in half lengthwise. Spoon out the seeds.
Cut each half in half widthwise, making four long pieces, and grate the
cucumber on the large holes of a box grater. Squeeze out any excess water
with your hands.
3. Add the shredded cucumber to the chopped romaine. Combine the romaine
and cucumber with the walnuts, chopped arugula, and herbs, and set aside
or keep cold until you're ready to toss and serve.
4. Make the dressing by combining the minced garlic with the lemon,
vinegar, and sugar in a small mixing bowl. Let this mixture sit for at
least 10 minutes to soften the sharpness of the raw garlic.
5. Finish the dressing by whisking in the yogurt and then the olive oil,
little by little. Season to taste with salt and fresh-ground pepper.
6. Just before serving, add half the dressing to the salad, salt and
pepper taste, and toss. Romaine is thick and crunchy and needs more
dressing than a delicate lettuce. Taste the salad, and if the dressing's
too light, spoon on more. Sprinkle with chilies and serve immediately.
Serves 4.
This crunchy, flavor-packed salad is inspired by the finely shredded
romaine salads I ate in Greece, and is one of the most-requested recipes
at Oleana. The magic comes from the combination of the fresh parsley,
dill, and mint. It's worth every bit of labor and love that goes into it.
This salad is richer than a simple green salad so portions can be modest.
Serve it with devilled eggs for a
terrific light lunch and drink a Loire Valley chenin blanc that has
characteristics of honey and herbal tea.
Cuisine:
"Turkish"
Source:
"Spice: Flavors of the Eastern Meditteranean by Ana Sortun, 2006"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 363 Calories; 32g Fat (74.3%
calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.
NOTES : This crunchy, flavor-packed salad is inspired by the
finely shredded romaine salads I ate in Greece, and is one
of the most-requested recipes at Oleana. The magic comes
from the combination of the fresh parsley, dill, and mint.
It's worth every bit of labor and love that goes into it.
This salad is richer than a simple green salad so portions
can be modest. Serve it with Deviled Eggs with ... and
Black Olive for a terrific light lunch and drink a Soave
from Northern Italy.
Nutr. Assoc. : 1280 0 905471 1602 0 0 0 0 0 0 20130 0 0 0 0 0 0
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