Monday, December 26, 2016

Naghmeh's Rainbow Salad (serves about 2)

Naghmeh's Rainbow Salad
Naghmeh tells me she makes a salad by chopping up vegetables to eat along with Alex's Chicken Moufle. Here is my version of this salad and I am going to name it after her!

Naghmeh's Rainbow Salad (serves about 2)

Ingredients:

About 1/2 small orange bell pepper, seeds removed, sliced
About 10 small tomatoes (various types and colors), halved or quartered
About 1/4 English cucumber, chopped
1/8th red onion, peeled, sliced
A few sprigs of cilantro, chopped
Juice from about 1/2 a lime
A little olive oil (about 1 tsp)
A little salt
A little white pepper

Method:

Toss everything in a bowl. Season with salt and pepper. Serve immediately.

Naghmeh's Persian Salad
Naghmeh's Persian Salad consists of ingredients that she typically makes for her family. Traditionally there is no bell pepper but sometimes she adds it to this salad. Thank you Naghmeh for sharing your recipes!

Naghmeh's Persian Salad

Ingredients:

Cucumbers
Tomatoes
Onions
Lemon juice
Extra virgin olive oil
Mint
Salt
Pepper

Method:

Toss everything together, season with salt and pepper and serve immediately.

*In this salad (see photo above) I use about 3/4 English cucumber (keeping the skin on), a large handful of small variety of tomatoes, about 1/4 large red onion, juice from about half a lemon, a drizzle of olive oil, about 10 mint leaves, and season with salt and freshly ground white pepper to taste. I like to cut my vegetables in various sizes for my own visual gratification. You can chop them or cut them however you prefer. Once you make this salad serve it right away. If you leave it too long it will get watery.

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