Difference between revisions of "Middle Eastern Egg and Onion Salad"
Jump to navigation
Jump to search
(Created page with "Modified to our ingredients on hand. Ref: * Clementine Cuisine's recipe <ref>[http://www.clementinecuisine.net/salade-doeufs-et-doignons-au-sumac/?lang=en Clemetine Cuisine's...") |
|||
Line 5: | Line 5: | ||
Ingredients: | Ingredients: | ||
− | * | + | * 4 large eggs |
− | + | * (optional) small bell pepper or half of a large one | |
+ | * 1 red onion | ||
+ | * 4 Tbsp green olives, pitted and chopped | ||
+ | * 1 Tbsp Za'atar or 2 Tbsp Sumac | ||
+ | * 2 Tbsp Olive Oil | ||
+ | * 1 clove garlic, smashed | ||
+ | * juice of 1 lemon (1 - 1 1/2 Tbsp) | ||
+ | * (optional) 2 Tbsp pine nuts | ||
+ | * (optional - if using sumac instead of za'atar) 3 Tbsp sesame seeds | ||
+ | * 1 small bunch fresh parsley | ||
Method: | Method: | ||
− | # | + | # Soft boil eggs the way you like them. Our way: Boil water, gently drop eggs into water in a spoon. From boil, time your eggs for 7 to 9 minutes. Cool in an ice bath, then peel under water or under running water. Quarter them and set aside. |
+ | # Halve, trim, and thinly slice red onion. Rinse slices in cold water, salt and let drain. Set aside. | ||
+ | # Lightly toast the sesame seeds and pine nuts, dry, in a heavy cast iron pan. Stir constantly over medium heat for 3 - 5 minutes and don't let anything get too dark. | ||
+ | # Finely chop parsley, red bell pepper, and olives. | ||
+ | # In serving bowl, mix onion, parsley, red pepper, olives, pine nuts, sesame seeds, and sumac or za'atar. | ||
+ | # In a smaller bowl, mix the lemon juice, olive oil, and smashed garlic. Season dressing with salt and pepper. Taste and adjust seasoning. | ||
+ | # Add the dressing to the salad (in the serving bowl) and toss delicately. | ||
+ | # Add eggs and parsley last, just before serving. | ||
References: | References: |
Latest revision as of 13:32, 24 February 2016
Modified to our ingredients on hand.
Ref:
- Clementine Cuisine's recipe [1]
Ingredients:
- 4 large eggs
- (optional) small bell pepper or half of a large one
- 1 red onion
- 4 Tbsp green olives, pitted and chopped
- 1 Tbsp Za'atar or 2 Tbsp Sumac
- 2 Tbsp Olive Oil
- 1 clove garlic, smashed
- juice of 1 lemon (1 - 1 1/2 Tbsp)
- (optional) 2 Tbsp pine nuts
- (optional - if using sumac instead of za'atar) 3 Tbsp sesame seeds
- 1 small bunch fresh parsley
Method:
- Soft boil eggs the way you like them. Our way: Boil water, gently drop eggs into water in a spoon. From boil, time your eggs for 7 to 9 minutes. Cool in an ice bath, then peel under water or under running water. Quarter them and set aside.
- Halve, trim, and thinly slice red onion. Rinse slices in cold water, salt and let drain. Set aside.
- Lightly toast the sesame seeds and pine nuts, dry, in a heavy cast iron pan. Stir constantly over medium heat for 3 - 5 minutes and don't let anything get too dark.
- Finely chop parsley, red bell pepper, and olives.
- In serving bowl, mix onion, parsley, red pepper, olives, pine nuts, sesame seeds, and sumac or za'atar.
- In a smaller bowl, mix the lemon juice, olive oil, and smashed garlic. Season dressing with salt and pepper. Taste and adjust seasoning.
- Add the dressing to the salad (in the serving bowl) and toss delicately.
- Add eggs and parsley last, just before serving.
References: