Salad With Egg Nuts And Veggies Recipes

BULGUR SALAD WITH FETA AND PINE NUTS

Steps:

• In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
• Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
• Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Steps:

• Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
• Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
• Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
• Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS

Steps:

• Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
• Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
• In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
• In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
• Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.