Summer Vegetable "Ceviche"

Summer Vegetable "Ceviche"  

Source: http://www.foodandwine.com/recipes/summer-vegetable-ceviche

INGREDIENTS
* 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
* 1 teaspoon finely grated lime zest
* 1/3 cup fresh lime juice
* 1/4 cup extra-virgin olive oil
* 1 scallion, thinly sliced
* 1 jalapeño, seeded and thinly sliced
* 1 small shallot, thinly sliced
* Sea salt
* 1 1/2 cups fresh corn kernels (raw, from 2 ears)
* 2 nectarines, cut into thin wedges
* 1 Hass avocado, cut into 1/2-inch cubes
* 1 large orange bell pepper, finely julienned
* 1 pint heirloom cherry tomatoes, halved
* 1/2 cup coarsely chopped cilantro

HOW TO MAKE THIS RECIPE
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes.
Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes.

Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD
The salad can be refrigerated for up to 8 hours.

Authentic tabbouleh

Ingredients
4 bunches of Italian Parsley chopped finely, drained
1 bunch of fresh green mint chopped finely, drained
1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
5 medium sized tomatoes chopped, drained
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*
Directions
1. Rinse all vegetables and let dry, especially the parsley and mint.

2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

5. Finely chop onions and mix with 7-spices.

6. Finely chop the cucumber.

7. Rinse all vegetables and let dry, especially the parsley and mint.

8. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

9. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

10. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

11. Finely chop onions and mix with 7-spices.

12. Finely chop the cucumber.
Source
http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/
Description
Authentic Lebanese Tabbouleh is a healthy and super-green traditional salad. It has a nice lemony kick and is very delicious. Try our easy Tabbouleh recipe.

Kale Salad

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, mashed
• 1/2 tsp coarse salt
• Pinch red pepper flakes
• 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
• 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
• 2 Tbsp whole wheat breadcrumbs, toasted

Directions

1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
2. Add grated cheese and breadcrumbs and toss.
3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Pei Wei Spicy Chicken Salad

Pei Wei Spicy Chicken Salad

I just found this recipe for Pei Wei Spicy Chicken Salad. It is the best make at home version I have tried.

Chicken Stock :

2 cups low-sodium chicken broth

1/4 cup rice wine vinegar

2 tablespoons sugar

2 teaspoons kosher salt

2 tablespoons oyster sauce

1/4 teaspoon white pepper

Sauce:

1 cup sugar

3/4 cup white vinegar

Salad

1 1/2 pounds mixed greens

3 Roma tomatoes, diced

1/2 pound snap peas, cut into 1/2-inch slices

3 carrots, julienned

1/4 cup sliced green onions

1/2 cup thinly sliced cucumbers

Asian vinaigrette, to taste

1 cup rice noodles, for garnish

2 tablespoons chopped fresh cilantro, for garnish

Pan Fried Chicken:

2 pounds boneless chicken breast, cut into 1-inch cubes

2 cups all-purpose flour, seasoned with 1/2 teaspoon white pepper and 1 teaspoon salt

1 quart soybean oil

2 tablespoons Chinese Chicken Stock

1/2 cup Pei Wei Sauce

1 tablespoon chili paste

1 teaspoon cornstarch

1. In a saucepan, simmer Chicken Stock ingredients over medium-high heat a few minutes until sugar has dissolved. Remove from heat and cool. In another saucepan, repeat step with Sauce ingredients.

2. In a bowl, add salad ingredients (except rice noodles and cilantro) and toss to coat evenly with dressing.

3. Dust chicken cubes with seasoned flour and shake off excess. Heat soybean oil in a saucepan to 350 degrees, and fry chicken 2 1/2 minutes. When cooked through, arrange chicken on an oven-safe plate lined with paper towels and place in a warm oven.

4. In a wok or sauté pan placed over high heat, whisk together Chicken Stock, Sauce and chili paste. To thicken sauce, mix in cornstarch. Add chicken and toss until evenly coated with sauce.

5. Spoon hot chicken over salad, garnish with rice noodles and cilantro, and serve immediately.