I love making my own salad dressings, there is so much room for creativity and if you are a little adventurous you will be rewarded with amazing flavor combinations. The best part about making salad dressings as opposed to buying them is that you know exactly what goes into your dressing, no preservatives, no additives and no chemicals you can’t pronounce let alone eat!
All posts tagged salad
Posted by Sawsan Abu Farha (Chef in disguise) on November 4, 2013
Fattoush is a bread salad made of toasted or fried bread mixed with a variety of greens and vegetables. It was created as a way to use up stale bread and seasonal vegetables but transformed into a popular dish in the middle east and a staple of the Lebanese mezza. Fattoush is a great example of the arabic or middle eastern cuisine, a lot of fresh vegetables, colors and flavors and definitely no shortage on bright flavors and spices.
The secret to a great fattoush is the dressing. You can use whatever vegetables and greens you have available but it is the dressing and the addition of pita bread is what transforms your every day salad into an extra ordinary fattoush.Unlike tabbouleh which is a finely chopped herb based salad, fattoush tends to be coarsely chopped and it is more about a variety of vegetables that greens. The recipe I am sharing today is the way I usually make it but you can add other vegetables like radishes and green onions .
1/2 red pepper chopped
1/2 yellow pepper chopped
2 tomatoes chopped
2 cucumbers chopped
5-6 lettuce leaves torn by hand
1 carrot chopped
2 pita bread cut into squares
( recipe adapted from delicious bite)
4 tablespoons pomegranate molasses
4 tablespoons cider vinegar
juice of 1 lemon
1/3 cup olive oil
1 teaspoon dried mint
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon sumac
1 clove garlic minced (optional)
1 onion cut into slices (optional)
Mix all the dressing ingredient (I usually do it in a jar) and set aside.
Cut all the vegetables into similar size pieces
Fry or toast the bread
Toss the vegetables with the bread and dressing immediately before serving the fattoush or else the bread will go soggy
Posted by Sawsan Abu Farha (Chef in disguise) on September 5, 2011
I am talking to my friend on the phone this morning when she mentions that her nieces got their new school books and uniforms today. I decide to call my daughter’s school to check on when they will start handing out the books.
Mistake number one
It turns out they started handing out the books three days ago and for some reason the SMS informing us of that never got to us. My daughter who was hardly awake at the time walks in on me telling her dad over the phone about the books and goes from sleepy, dragging her feet, rubbing her eyes to wide awake, jumping up and down with excitement in a split second.
MUUUUUUUUUUM WE HAVE TO GO NOW!
I was planning on going tomorrow but half a million pleases later and watching my child brush her teeth , fix her hair and get dressed in under 10 minutes made me agree to go today.
Mistake number two
I have to admit that it was wonderful watching her enthusiasm and though this meant that the end of summer is near, I am some what looking forward to the re-establishment of routine around the house. I know this comes with its price of homework and my old enemy but hey a few things in life are free lol.
So we get the books,go home super excited,discussing school bag options. You see, we have a madagascar one and a walle one which is brand new but we are negotiating getting a toy story 3 one because
Muuuuuuum the books will never fit into the old ones (old as in still in their wrapping and never been used ones we got as a gift)
and I love Jessie
and I am a second grader now and my taste changed as I grew (That one left me speechless for a few minutes)
I put the bag of books down for a minute to change my cloths.
Mistake number three
I am barely a few steps away when a horrible scream comes from the living room. I run back to find a certain little person who shall remain un-named standing over the bag of books with an empty cup of water held upside down.
The next three hours were spent attempting to dry the books. Several items were used in that quest including a blow dryer and an iron. At the time being the books are stacked in my husband’s office with weights on top of them (namely a stack of my cooking magazines) and I am praying that tomorrow they will be dry without going wrinkly.
I love arugula. It is the perfect combination between crunchy and peppery.It makes the perfect back ground to a refreshing salad or maybe three. Need something to add crunch to your cheese sandwich? You made pizza and think of topping it with some greens to make it healthy or healthiER?
Arugula comes to the rescue every time.
This particular salad is another result of my research in the name of science. We had this at a little italian restaurant we love, it combined crunchy peppery arugula, creamy eggplant, tangy dressing and I just knew I had to make this at home.
Eggplant arugula salad with tahini dressing
1 bunch of washed arugula leaves
1 red onion cut into thin slices
1 medium tomato deseeded and cut into strips
1 medium eggplant peeled and cut into strips
1 teaspoon toasted sesame seeds
For the dressing
juice of half a lemon
2 tablespoons of tahini
a pinch of salt
enough water to thin it out
Add the tahini to the lemon juice and salt and whisk, it will slowly turn to a lighter color and become thicker.
Slowly add the water and whisk till you get it to a drizzling consistency
Fry or grill your eggplant slices and season them with a pinch of salt while still hot.
Toss the arugula, tomatoes and onions then arrange in a serving plate
sprinkle with sesame seeds and drizzle with tahini sauce
Posted by Sawsan Abu Farha (Chef in disguise) on August 18, 2011
La Mirabelle is a cute cafe that I love in Amman. It has a beautiful garden for the summer and a cozy setting area by a fire-place in the winter.I have fond memories in that place.
When we were studying at the university, me and my friends would go there to celebrate birthdays and the end of the exams. Believe me the end of exams deserved a celebration, we’d have exams for 10 -14 days straight with 2-3 exams in the same day sometimes.
Later on when I started working it was a place me and my best friend Rasha would go for breakfast and then later on a place to go with my husband and now kids. The place offers a wide variety of breakfast, brunch and recently main dishes in addition to salads and desserts.
I have the bad habit of asking my husband and kids the permission to try a bite of their orders strictly in the name of science lol. I really do it to try to recreate those dishes and I have been successful on many occasions like the salad I am sharing with you today. What’s funny is that now when they like their order, they’s say Sawsan try this, it is really good maybe you can make it for us at home
Today’s salad is a refreshing one my husband had at La Mirabelle one afternoon with his friends and came home raving about the texture and flavor combination. You can guess what I ordered the next time we were there
The salad is delightfully crunchy with the lettuce and cucumbers, colorful with the corn,olives and carrots, tangy and interesting because of the dressing and the best part is that it is really easy to make.
1 carrot shredded
1 can of tuna
1/3 cup corn
1/3 cup pitted olives
2 small cucumbers shopped
For the dressing
juice of 1/2 lemon
2 tablespoons vinegar
1 tablespoon mustard
about 1/4 cup olive oil
In a bowl whisk together all the ingredients of the dressing except for the oil
Slowly drizzle the olive oil while whisking until incorporated.
In a bowl toss together the ingredients of the salad
Arrange in serving bowl
Drizzle with dressing immediately before serving
Posted by Sawsan Abu Farha (Chef in disguise) on July 28, 2011
Steak salad is one of my go to dishes in days that are just too hot to even consider cooking or standing in front of the stove for too long.
The recipe couldn’t be simpler really..a spice rub that will make every bite of steak an explosion of flavors, your choice of vegetables for crunch,color and refreshment and a wonderful dressing to tie it all together and you’ve got the makings of a wonderful summer recipe.
Beef sirloin steak
Tomato sliced thinly
Green pepper thinly sliced
Red pepper thinly sliced
Red onion cut into slices
1 tablespoon paprika
2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/3 cup olive oil
3 tablespoons cider vinegar
2 tablespoons lemon juice
1 clove garlic minced (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
In a bowl whisk together the salad dressing ingredients, set aside
In another bowl mix the ingredients of the spice rub then spread them in a plate
Coat both sides of the steak with the spice rub
Spray a pan with cooking oil or melt some butter in it (depending on how tight your jeans fit you) and put it on medium high heat
When the pan is hot place your steak in the pan for 2 minutes on each side or as long as it takes to get golden brown.
I like cooking my steak until it is done (horrible I know) so I finish cooking it for 10-15 minutes in the oven but that is entirely optional.
Allow the steak to rest covered in aluminum foil (this allows the fluids to redistribute in the meat)
Tear the lettuce into bite size pieces and arrange them in the serving plate
Do the same to your arugula (if you are using baby arugula you can leave them whole)
Scatter watercress leaves.
Add the tomatoes, olives, peppers and onions
Cut your steak into diagonal strips and arrange them over the salad
When you are ready to serve the salad drizzle it with the salad dressing
Serve with some dinner rolls and enjoy!
Posted by Sawsan Abu Farha (Chef in disguise) on June 24, 2011