Rocket Leaves and Beetroot Salad Recipe

Rocket leaves and beetroots salad picture

Colorful & fresh

And here it is, the 30th (and last) salad!

These 30 days were not really easy. The #30Days30Salads project was kind of stressing, I admit, but I am very happy that I did it!

I will share the recipe quickly, and go to sleep since I should be in the airport in less than 6 hours!

I hope I’ll have a lot of stories to share when I am back!

Meanwhile, enjoy the recipe!

 Rocket Leaves and Beetroot Salad Recipe

Serves 5

Ingredients:

  • 1 bunch rocket leaves
  • 1/2 cup fresh thyme leaves
  • 3 boiled beetroots
  • 1 can corn
  • 6 sliced mushrooms

To prepare the dressing:

  • 1 tsp Dijon mustard
  • 3 tbsp Xeres vinegar
  • 6 tbsp olive oil
  • Salt and black pepper to taste

Method:

  1. Cut the beetroots into medium cubes.
  2. Put rocket leaves and thyme in a serving bowl. Add beetroots, corn and mushrooms.
  3. To prepare the dressing: whisk the vinegar with the mustard. Add the oil and mix again. Season with salt and black pepper.
  4. Pour the dressing over the salad when serving.
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Caprese Salad Recipe

Caprese Salad Picture

Yumm!

So it’s the last day of this #30Days30Salads challenge, and I still have to share 2 salads.

Tonight, I invited my parents for dinner, in addition to my uncle and his wife (who’s travelling with us tomorrow), and I had so little time to prepare, so I decided to go for chicken taouk , a labne dip, some hummus, in addition to a caprese salad and a rocket and beetroot salad.

Both salads were amazing. In this post, I’ll start with the caprese. Whenever you are preparing it, try to get small mozzarella balls. They look much better (check the picture)! Now, let’s discover the recipe!

Caprese Salad Recipe

Serves 4

Ingredients:

  • 200 g fresh mozzarella (small balls if available)
  • 200 g cherry tomatoes
  • 1 cup basil leaves
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method:

  1. Line a plate with basil leaves.
  2. Decorate with cherry tomatoes and mozzarella balls.
  3. To prepare the dressing, whisk the balsamic vinegar with the Dijon mustard. Add olive oil and mix again. Season with salt and black pepper.
  4. Pour the dressing over the salad when serving.

Panache Salad Recipe

Panache Salad picture

What other veggies do you add to your Panache?

Day 29: three more salads to share and the #30Days30Salads challenge is over.

All Lebanese know the Panache salad. For a long time, it was the only “special” salad that they would do for any occasion, especially if they were feeling too adventurous to prepare their so-traditional (and beloved!) fattoush or tabbouleh.

Every house has its own version of Panache salad, but it seems everyone agrees that it should have 4 main ingredients: palmito hearts, artichoke hearts, asparagus and mushrooms. For the rest, you can get as creative as you want: some people add corn, others beetroots, lettuce, endives, avocado, carrots…

I remember I loved this salad when I was young. I was always excited about Christmas because of it! It was so easy to prepare, and my parent would Iet the kid that I was help with it.

I still remember that we used canned mushrooms, before the fresh ones were available in our markets. I hate canned mushrooms (I loved them when I was a kid though).

This salad is still very popular and prepared on special occasions. I really wonder how we still consider that a salad made of canned vegetables only is the best salad that we can do to honor our guests…  unless we’re only considering how much it costs (yeah, it’s a bit expensive).

I’ve done enough talking now. Let me share with you my own version of this salad. Note that I replaced the canned asparagus with frozen ones (way tastier).

Picture of Panahe Salad

The instagram version 😉

Panache Salad Recipe

Serves 4

Ingredients:

  • 1 Iceberg lettuce
  • 1 cup cherry tomatoes
  • 1 can (400g) palmito hearts
  • 1 can (400g) artichoke hearts
  • 8 frozen asparagus
  • 8 mushrooms

To prepare the dressing:

  • 2 tbsp mayonnaise
  • 2 tbsp olive oil
  • 1-2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp water
  • Salt to taste
  • White pepper to taste

 

Method:  

  1. Bring water to boil in a saucepan and cook the frozen asparagus for 6 minutes. Drain and leave to cool.
  2. Tear the lettuce leaves using your hands. Transfer to a serving bowl.
  3. Slice the cherry tomatoes lengthwise and add them to the bowl.
  4. Slice the mushrooms and palmito hearts and add them to your salad.
  5. Cut the artichoke hearts in halves and add them as well to the other veggies.
  6. Top the salad with the asparagus.
  7. To prepare the dressing: whisk the lemon juice, mayonnaise and mustard in a bowl. Add the vinegar and water and mix again, then add the olive oil. Season with salt and white pepper and adjust according to taste.
  8. Pour the dressing over your veggies and serve.

Noodles Steak Salad Recipe

Noodles Steak Salad Picture

A msut try!

I wanted to do a noodle salad since I started this #30Days30Salads challenge, and it took me some time to figure out the perfect recipe. Yesterday, I prepared it and it was just amazing.

I used peanut butter for the first time in a recipe – a new cooking era has just started, and the dressing was a success. I can’t wait to try this same dressing with chicken and shrimps.

My sister and I devoured it in a few minutes! I can think of a few additions for next time: bamboo shoots, soy beans, toasted peanuts…

Let’s check the recipe now and start thinking of tonight’s salad!

 

Noodles Steak Salad Recipe

Serves 2

Ingredients:

  • 200 g steak
  • Salt and Black pepper to taste
  • 1 carrot
  • 2 cucumbers
  • 1 lollo rosso lettuce
  • 50 g noodles
  • 1 small Mango
  • 2 spring onions

To prepare the dressing:

  • 5 tbsp peanut butter
  • 2 tbsp soy sauce
  • 5 tbsp lemon juice
  • 1 tbsp water
  • Few drops sesame oil
  • 1 tsp freshly grated ginger
  • 1 crushed garlic clove
  • 1 small chopped red hot chili pepper
  • Black pepper to taste

Method:

  1. To prepare the dressing: whisk the peanut butter with the lemon juice and soy sauce until all lumps disappear. Add the water and sesame oil and season with black pepper then add the garlic, ginger and chili pepper. Let sit for a minimum of 5 minutes.
  2. Cook the noodles in boiling water according to package instructions. Drain and set aside
  3. Using a vegetable peeler, cut thin strips of carrots and cucumbers.
  4. Cut the mango into thin strips. Chop the spring onions.
  5. Line a serving bowl with lettuce leaves.
  6. Mix the cucumbers, carrots, spring onions, noodles and mango. Add them to the bowl.
  7. Cut the steak into thin strips. Season with salt and black pepper and cook on a preheated grill until done.
  8. Top the salad with the steak and serve immediately with the dressing.

Grilled Nabulsi Cheese, Eggplant and Freekeh Salad Recipe

Freeked salad picture

Amazing!

Today’s lunch was delicious. I wanted to prepare a filling salad, so I decided to go for freekeh. For those of you who are not familiar with freekeh, it is young green wheat, toasted and cracked.

After being prepared for a long time in the Levant countries (like rice, with meat and chicken, in soups or as a stuffing to whole chicken and turkey), it’s only a few years back that the whole globe went crazy about these little green grains, calling freekeh the new “supergrain” that was meant to replace quinoa back then, especially because of its nutritional benefits, since freekeh is loaded with fibers, in addition to proteins, selenium, potassium and magnesium.

This is how we witnessed some renowned international chefs incorporate these grains into their menus: as a side dish with fish, chicken or meat, in salads, soups… you can even see freekeh breakfasts if you search online!

Now, back to our salad, the 26th of this #30Days30Salads challenge, it’s a delicious combination of sweet and sour flavors: pomegranate, eggplants, bell peppers and the best of all, Nabulsi cheese.

Nabusli is cheese another ingredient that you might not be familiar with. As its name suggests, it originates from Nablus in Palestine. It is my favorite among Arabic cheeses, and it is flavored with black sesame seeds. It is delicious to be eaten as it is, or even fried or grilled. In addition, it is used to prepare the famous Nabulsi Knefe. I got it from Jaber & Jaber in Chtaura, but I think it should be available in supermarkets. I grilled the cheese and got an amazing chewy texture. It’s excellent for all those of you who aren’t big fans of meat, for your next barbecue!

Let’s check the recipe together now!

 

Grilled Nabulsi Cheese, Eggplant and Freekeh Salad Recipe

Serves 2-3

Ingredients:

  • 1 cup freekeh
  • 5 small eggplants
  • 4 tbsp olive oil
  • 20 basil leaves
  • 2 tsp pomegranate molasses
  • 6 tbsp pomegranate seeds
  • 2 tbsp lemon juice
  • 1/4 cup fresh thyme leaves
  • 1/4 cup oven roasted bell peppers in oil
  • Salt, white pepper and black pepper to taste
  • 150 g Nabulsi cheese cut into medium cubes

Method:

  1. Combine the freekeh with 2.5 cups of water and 1/2 tsp of salt in a saucepan on medium fire. When water boils, lower the heat, cover and leave to cook for 25-40 minutes depending on the size of your grains until water is absorbed completely (check the package instructions for timing). Leave aside to cool.
  2. Peel eggplants completely or leave few strips of skin according to your taste. Cut the eggplants into small cubes and put in an oven dish. Chop 4 basil leaves and add them to the eggplants. Season to taste. Pour 1 tbsp of olive oil over the eggplants, mix well and bake for 20 minutes at 180 C.
  3. Chop the thyme leaves and remaining basil leaves. Cut the bell peppers into small cubes.
  4. Prepare the dressing: mix the pomegranate molasses with lemon juice. Add the remaining olive oil and season with salt and pepper, according to your taste.
  5. In a bowl, combine the freekeh, eggplants, bell peppers, pomegranate seeds, thyme and basil. Add the dressing and mix well. Transfer to a serving dish.
  6. Thread 2 cheese cubes onto small wooden skewers. Cook on a preheated grill until golden from all sides. Top the salad with the skewers and serve immediately.