Vegetable Salad with Goat Cheese - Recipes Qaraqish

Vegetable Salad with Goat Cheese -  Recipes Qaraqish

 

This recipe can be prepared in 45 minutes or less.

Ingredients

• 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 6 anchovy fillets
• 1 tablespoon drained capers
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 green onions (white and pale green parts only), thinly sliced
• 5 teaspoons chopped fennel fronds (optional)
• 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
• 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
• 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
• Fresh basil sprigs

Preparation

Steam potatoes until tender, about 10 minutes. Cool completely.

Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

Vegetable Salad with Goat Cheese

Recipes Qaraqish

 

 

Modern Macaroni Salad-Recipes Qaraqish

Modern Macaroni Salad-Recipes Qaraqish

Modern Macaroni Salad-Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

The pickles add crunch and tangy flavor to an old-time favorite.

ingredients

• 2 1/3 cups elbow macaroni (about 10 ounces)
• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons sugar
• 1 1/3 cups chopped drained bread-and-butter pickles
• 1 1/4 cups chopped celery
• 2 4-ounce jars sliced pimientos, drained
• 1/2 cup thinly sliced green onions

preparation

Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.

Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.

Modern Macaroni Salad-Recipes Qaraqish

Roasted Beet Salad Recipes

Roasted Beet Salad Recipes

Roasted Beet Salad Recipes

 

Ingredients

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• 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
• 1/4 cup sliced natural almonds
• 3 tablespoons olive oil
• 1 tablespoon minced shallot
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons red-wine vinegar
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 large Asian pear
• 3 cups mâche or baby arugula (3 ounces)

Preparation

Preheat oven to 425°F.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.

Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.

Roasted Beet Salad Recipes

Arugula and Peach Salad with Creamy Chive Vinaigrette Recipes

Arugula and Peach Salad with Creamy Chive Vinaigrette Recipes

 

 

 

 

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Ingredients

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• 2 large ripe peaches
• 2 tablespoons fresh lemon juice, divided
• 6 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons whipping cream
• 1/3 cup finely chopped fresh chives
• 12 cups (loosely packed) arugula (about 6 ounces)

Preparation

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve

Arugula and Peach Salad with Creamy Chive Vinaigrette Recipes

Green Papaya Salad Recipes

Green Papaya Salad  Recipes

Anywhere you go in Laos, you will find women patiently preparing papaya for this salad. Using a small machete-like knife, they make repeated shallow parallel cuts, each about 1/8 inch deep, in a section of the papaya. Then they scrape the papaya from top to bottom so they end up with very nice julienne. A food processor fitted with the julienne disk or a manual slicer such as a mandoline works equally well.

ingredients

• 1 (1- to 1 1/4-pound) green papaya
• 1 large tomato, chopped
• 2 ounce Asian-style beef jerky (optional), cut into fine julienne
• 2 large garlic cloves, minced
• 1 to 3 small (1-inch) fresh Asian chiles such as bird or Thai, minced
• 1 tablespoon minced peeled galangal or fresh ginger
• 4 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons Asian fish sauce
• 1 1/2 tablespoons sugar
• Accompaniment: soft-leaf lettuce

preparation

Peel and seed papaya. Cut into large pieces and then julienne. Combine with tomato, jerky, garlic, chiles, and galangal in a large bowl. Stir together lime juice, fish sauce, and sugar in a small bowl until sugar is dissolved and toss with papaya mixture.

Mound salad on a platter and serve with lettuce leaves for wrapping.

Green Papaya Salad  Recipes...