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SINFULLY GOOD SALADS


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Tomato Salad
Cucumber Salad
Caesar Dressing
Ceviche Seafood Salad
Burmese Ginger and Peas Salad


Tomato Salad (Refreshing and the garlic makes it extra tangy - Prepare 1 hour ahead of meal)

Ingredients:

  • 2 sliced tomatoes
  • 1/2 red onion (thinly sliced and chopped)
  • 1 clove of garlic (crushed)
  • 4 tablespoons of vinegar
  • pepper and salt
Instructions:
  • Throw the tomatoes and red onion in a salad bowl
  • Mix garlic, vinegar, salt and pepper together, then pour over tomatoes and onion
  • Mix salad and let sit in fridge for an hour


Cucumber Salad (Refreshing and Garlicky)

Ingredients:

  • 1 long cucumber
  • 1/2 cup of sour creme
  • 3 tablespoon of vinegar
  • 1 clove of garlic
  • 1 teaspoon of sugar
  • 1 teaspoon of paprika
Instructions:
  • Slice the cucumber very thinly, place in salad bowl
  • In a cup, mix sour creme, vinegar, crushed garlic, sugar and paprika
  • Pour dressing on cucumbers, mix salad and let sit in fridge for at least 20 minutes


Caesar Dressing (Standard but delish fare)

Ingredients:

  • 1/2 cup of vegatable oil
  • 3 tablespoon of lemon juice
  • 1 clove of garlic (crushed)
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon of worcestershire sauce
  • romaine lettuce
  • 1/2 cup of parmesan
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dry mustard
  • 1/4 teaspoon of pepper
  • 1 egg
  • croutons & bacon bits (optional)
Instructions:
  • Mix oil, lemon juice, garlic, sugar, and worcestshire sauce into a closable jar. Screw jar shut tight and shake vigourously to mix well
  • Lightly mix 1 egg and pour over cut lettuce. Stir well to coat greens
  • Sprinkle parmesan, salt, mustard, and pepper over coated lettuce. Mix well
  • Pour dressing on top of salad. Mix well
  • Add/Mix-in croutons, bacon bits and/or more parmesan, if desired


Cheviche Seafood Salad (Fantastically Refreshing)

Ingredients:

  • 1/2 Pound Scallops
  • 1 Pound Calamari
  • 1/2 Pound Octopus
  • 4 Cups of Water
  • 2 1/2 Cups Fresh Lime Juice
  • 1 Large onion
  • 2 Tablespoons light soy sauce
  • 2 Large Cucumbers, Peeled, Seeded and cut into half moons
  • 1 Yellow Pepper
  • 1 Bunch Fresh Coriander, Chopped
  • Salt & Pepper to taste
Instructions:
  • Combine water, lime juice, onion and soy sauce to make a marinade
  • Add the seafood, chopped in small cubes, and refrigerate for about 30 minutes
  • Add the cucumbers, peppers, dill and salt & pepper and serve


Burmese Ginger and Peas Salad (A Crunchy Odd but Tasty Alternative to Regular Salads)

Ingredients:

  • 1/2 Cup of Dried Yellow Split Peas
  • 1/2 Cup of Dried Fava Beans
  • Canola oil for frying
  • 1/2 Cup unsalted dry roasted peanuts (no honey roasted peanuts)
  • 2 tbs Freshly Squeezed Lime Juice
  • 1 tbs Juice from Pickled Ginger
  • 2 tsp Fish Sauce
  • 4 tsp Minced Garlic (Pickled, if possible)
  • 1 1/2 Cups Finely Shredded Green Cabbage
  • 1/2 Cup Finely Shredded Purple Cabbage
  • 1/4 Cup Minced Pickled Ginger
  • 1/4 Cup Minced Fresh Ginger
  • 1/4 Cup Minced Shallot (Green Onion)
  • 1/4 Cup Minced Red Pepper
  • Lime Wedges for Serving (Optional)
Instructions:
  • Place the split peas in a saucepan and the fava beans in a second pan. Add enough water to each pan to cover these vegetables by about 1 inch.
  • PEAS: Bring to a boil at medium heat, then simmer for 15 mins until slightly tender.
  • FAVA: Bring to a boil at medium heat, then simmer for 20 mins until their skins can be peeled off - maybe as long as 20 mins. Reserve water in the pan. Remove the skins off fava beans and return beans without the skins to water. Bring to a boil and then simmer for 20 mins longer until tender.
  • In a wok or saucepan, pour in oil to 1 inch in depth and heat to High (ready for frying). Carefully add the split peas to the hot oil and fry until golden brown and crisp, 3-4 mins. Transfer peas to paper toweling to drain well. Add fava beans, and fry until golden brown and crisp, 4-5 mins. Drain on paper towel. Fry and drain the peanuts in the same way (they should cook in 2-3 mins). Set aside.
  • In a bowl, combine the lime juice, ginger juice, fish sauce, garlic, and salt to taste; mix well. Set aside.
  • A FEW mins before serving, combine the green and purple cabbages and mound in the center of a serving plate. Arrange the fried peas and beans and peanuts, pickled and fresh ginger, shallots, and sweet pepper-chile mixture in separate mounds around the cabbage. Pour the lime dressing over the top.
  • At the table, toss the ingredients together to combine well before serving. Offer lime wedges for squeezing over individual portions.


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