Salad is more than a bowl of dressed greens, served as a first course.
Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings.
In the Mediterranean, “salad” includes everything from tabbouleh to white beans and prawns in a lemon dressing, to small plates of mezze, antipasti, and tapas.
Other salad categories are based on beans, fruits, grains, and proteins, such as meat, poultry, seafood (and although not part of Mediterranean cuisine or this book, tofu).
Vegetables need not be green: Think of these two recipes in the book:
From panzanella to parsley salad, some 140 mostly easy, healthy recipes (including 30 different salad dressings) will give new excitement to your daily “salad course.” You don’t need to buy a book, of course; you can find plenty of recipes online.
RECIPE: MINT VINAIGRETTE
Here’s Chef Goldstein’s recipe for a mint vinaigrette. Toss it with matchstick-sliced zucchini and carrots; use it with asparagus, bean salad, beet salad, carrot salad, citrus salad, grain salad (bulghur or quinoa, for example), seafood salad, and spinach salad.
1. COMBINE lemon juice and chopped mint in a small saucepan. Bring up to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl. You will have about 1/4 cup.
2. ADD the remaining ingredients and whisk them together. Toss with salad ingredients and serve.
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