Wednesday, February 13, 2008
4 Recipe #28: Get Ready for A New Salad Concept -- The Greco-Asiatic Salad
As promised, in reference to an earlier request, I'm going to list some of the more interesting & unusual salad recipes from my "recipe arsenal."
Ah, yes, salads. Be forewarned: These are not your everyday, run-of-the-mill salads.
As mentioned previously, I'm not going to give you some heavy, disgusting mayo-laden concoction -- that has a half-life of two millennia & will sit in your stomach like a lead weight! -- and tell you it's a salad, nor am I going to waste my time recounting simple recipes that could be made by a 5-year old and bore me to tears. Frankly, the usual "lettuce-&-tomato" deal that passes for a salad doesn't interest me. So be prepared for some new and exciting interpretations of the salad concept.
And now, after that intro, you might need to dust yourself off a bit and put on your crash helmet. Proceed, only if you dare. ;-)
So I will now kick off the first of a few posts that will offer new & creative ideas for salads. Sure, these salad recipes might be somewhat unconventional & stretch your boundaries, & you may or may not like all of the ingredients, but one thing is for sure -- They certainly won't be boring!
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1 tsp. soy sauce
1/4 tsp. sesame seeds
2 large cloves garlic, minced
1 tsp. mustard (Be sure to use high-grade/good-quality mustard.)
1/4 tsp. sea salt, or to taste
1/4 tsp. ground black pepper
1 pound mixed salad greens, washed
4 ounces fresh shiitake mushrooms, stemmed & sliced
1 large eggplant peeled, steamed
4 oz. fresh uncooked/raw snow peas
2 Tbsp. capers
4 oz. nonfat feta cheese, cubed (Vegans can substitute with a sharp-tasting, vegan imitation cheese.)
1/4 c. fresh basil leaves, shredded
1/4 c. fresh oregano leaves, shredded
1/4 c. fresh thyme leaves, shredded
1/2 pint grape tomatoes
1 jar marinated artichoke hearts
1 Tbsp. pine/pignoli nuts
Directions: For the dressing, mix all ingredients together in a closed container or vial of some sort, shake vigorously & set aside. Steam eggplant until eggplant is tender but not soggy. Do not overcook. Set aside. For the salad, remove the thick stems from the greens & cut the leaves coarsely. Immediately before serving, pour in salad dressing & toss all ingredients together, & sprinkle feta cheese cubes on top.
Yield: 4-6 generous-sized portions.