What makes salads the perfect summer food?
They’re cool and refreshing, quick to prepare, and easy to schlep to a picnic on the beach or a BBQ party at your neighbor’s house.
For Israelis, salad means tomatoes, summer or winter. But I’m trying something new here. The first recipe below uses fresh corn instead of tomato in tabbouleh. With the addition of shaved coconut and sliced avocado it takes the traditional Middle Eastern salad to a whole new place,(Mexico, to be more specific).
The second recipe is another take on a summer classic, potato salad, using mint and green onion dressing that is so good you’ll want to eat it right out of the blow. But it’s even better when mixed with warm potatoes and half-boiled eggs. Yum.
Corn and Coconut Tabouleh
Bulgur is available at Middle Eastern and Kosher markets, as well as at most Whole Foods stores.
3 Poblano peppers
2 Serrano or jalapeno peppers
4 ears of corn
1 cup fine bulgur
¼ cup fresh lime juice
2 tablespoons olive oil
1 red onion, finely chopped
1 bunch cilantro, chopped
1 bunch mint, chopped
½ cup shaved coconut flakes
1 tablespoon sumac
1 avocado, diced or 2 tomatoes, diced (optional)
1. Heat oven to 450 degrees. Line a baking sheet with two layers of aluminum foil, arrange Poblano and Serrano peppers on it and roast for 20 minutes, until skin is charred. Flip peppers after 10 minutes. Transfer to a large bowl and cover with plastic wrap. Let stand for about 20 minutes to cool down.
2. In the meantime put corn in a pot and cover with salted water. Bring to boil over high heat, then reduce heat to low, cover, and cook for 10 minutes. Drain water from pot, cover corn with fresh cold water and let cool for about 10 minutes.
3. Put bulgur in a sieve and wash with running water for 2 minutes. Transfer to a large bowl, add lime juice and a teaspoon of salt and mix.
4. Peel skin from roasted peppers, remove seeds (do not wash with water, you want to keep to charred flavor) and dice. Add to bulgur in bowl.
5. Cut the kernels off the cob, as close to the cob as possible, separate kernels with your hands and add to bulgur. Add olive oil and mix.
6. Add onion, cilantro, mint, coconut and sumac and mix salad gently. Add avocado or tomato (if using), mix again. Keep in fridge for 1 hour and up to a day. Adjust salt and lime juice to taste and mix again before serving.
Potato and Green Onion Salad
3 lb. gold or red potatoes
2 tablespoons kosher salt
4 green onions, white and green parts, chopped
For the dressing:
cup sour cream
1 tablespoon lemon juice
2 green onions (white and green parts)
1 cup mint
½ cup parsley
1 teaspoon kosher salt
1. Wash potatoes well, leave skin on, put in a large pot and cover with cold water. Add 2 tablespoons kosher salt to water. Bring to boil over high heat, then reduce heat to low, cover pot and cook for 10 minutes until potatoes are fork tender. Remove from heat, drain water from pot, cover with lid and let potatoes stand for another 20 minutes. They will continue to steam and start to cool down.
2. In a medium pot, bring 1 quart of salted water to boil over high heat. Using a spoon, arrange eggs in the boiling water and cook for exactly 8 minutes. Drain water from pot and cover eggs with cold water to stop the cooking. Set aside.
3. In the meantime make the dressing. Put all dressing ingredients in a blender and mix until smooth.
4. When potatoes are warm, just a little more than room temperature, dice to about 1 inch, leaving skin on, and put in a large bowl. Peel eggs and dice into bowl, add green onion and mix. Pour dressing over potatoes and mix very gently.
5. It’s best to let potato salad cool in the fridge for a couple of hours. Adjust salt to taste before serving. Can keep in fridge up to 3 days (but it never lasts that long!)
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