Friday, March 14, 2008

3 Recipe #33: Sine Qua Non Salad

Pin It
Print


As I'd promised to post some more creative salad recipes, here's another -- the "Sine Qua Non Salad." This recipe is yet another "Corey original," & happens to be a newer favorite of mine.

Sine qua non. So why the unusual name? And what could've possibly prompted such a title? Let me provide a brief explanation. If you already know what the phrase means, or could care less about such things & just want to eat, then please just skip ahead to the recipe. ;-) If not, please proceed as you were.....

According to Wiktionary.com, the Latin phrase sine qua non literally translates into "without which [cause] not." In simpler terms, the phrase refers to "an essential or indispensable element or condition."

Many know the term by its legal usage, i.e., a "test used to establish causation in fact," but the phrase has since been expanded to a more general usage in various languages, and is also applied in the fields of economics, philosophy and medicine.

Mind you, this post isn't meant to be a dissertation in Latin or a lesson in law, but nonetheless, that's a quick explanation for those of you who might be interested in the background details.

So, it logically follows that the "Sina qua non" salad is what I like to think of as an "essential salad" recipe. While it's not exactly what you'd call a "basic salad," it's nonetheless a "new favorite" to which I return again & again. It's got all the proper ingredients for the makings of a great summer salad -- Crisp and fresh, and IMHO, simply unforgettable. So, in my mind, that makes it truly essential. ;-)


Salad Ingredients:
1/2 lb. mesclun (i.e., mixed) greens
1/4 lb. spinach
1 avocado, peeled, pitted & sliced into medium-sized wedges
1 pomegranate
10 olives, pitted (NOTE: Use a mixture of green & black olives like Greek, Kalamata, cracked green, &/or Gaeta olives.)
1 small handful of pistachios
1/2 pint grape tomatoes
1 yellow (or orange) bell pepper, pitted & seeded & sliced into wedges
1/2 cucumber -- Do NOT peel!
1 sprigs, fresh basil, stemmed
1 sprigs, fresh thyme, stemmed (use leaves only)
1 sprigs, fresh oregano, stemmed (use leaves only)
sumac, a few sprinkles

Dressing Ingredients:
juice of 1 lemon
1/2 tsp. lemon peel, grated
2 Tbsp. olive oil
1 tsp. ground sumac (NOTE: Sumac can be purchased in most Mediterranean markets. Sumac usually has plenty of salt added in its ground form, so no additional salt is requied.)
1/2 tsp. mustard
1/8 tsp. freshly ground pepper
1 garlic clove, peeled & finely minced

Directions:
1. Wash mixed greens & spinach thoroughly. If spinach leaves are large, tear them into slightly smaller pieces. Put in a salad tosser to remove moisture & put into a large salad bowl.
2. Cut pomegranate into quarters, remove seeds & set aside. Discard scraps.
3. Cut up avocado into medium-sized wedges. Remove pit & discard. Set aside.
4. Wash cucumber. Do NOT peel. (The skin is where a lot of the vitamins are & leaving the skin on gives the salad a much livelier, crunchier texture.) Score the outsides with the tines of a fork in a vertical direction, rotating the cucumber each time until you've gone all the way around the cucumber, & then slice horizontally into 1/4 inch circles. Place in bowl.
5. Cut up bell pepper into long vertical slices, about a 1/2 inch thick. If the pepper is extraordinarily long, you should probably halve these slices as well.) Place in bowl.
6. Wash grape tomatoes & set aside.
7. Wash & pat dry fresh spices (i.e., basil, thyme, oregano). Remove leaves & add them to bowl.
8. Add olives. Toss salad.
9. Make dressing, mixing together all dressing ingredients, pour in a small flask -- preferably one with a lid, & shake vigorously until mixture is well-blended.
10. Immediately before serving, add tomatoes & avocados, & toss again. Sprinkle pomegranate seeds & pistachios on top. Then add a few sprinkles of sumac. Serve & enjoy!

3 comments:

Oscar said...

im gonna try this one later this week...mmmmm

Abimars said...

I am ashamed to say this is my first visit here, thank goodness for archives I've got a lot to try out....

Cyberpenguin said...

Hi Oscar & Abi,
Thanks for stopping by! Hope you enjoy the recipes here!
-C

Abi,
No worries. Just enjoy your visit! (There's just way too much going on in life & the blogosophere to possibly be able to do it all & see it all. ;-) ) Hope you find something tasty here. ;-) In addition to recipes, I've also got some articles on nutrition, kitchen gadgets & other useful tips. Have fun!
-C

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...