TUNISIAN SALAD
Make and share this Tunisian Salad recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop apples and vegetables very fine.
- Mix dressing and pour over salad.
- Let stand at least 2 hours before serving.
TUNISIAN SALAD
Sounds delicious - potatoes, carrots, artichokes hearts, olives - YUM! Recipe uses lemon juice and olive oil to dress this salad. Prep time includes 30 minute refrigeration time.
Provided by DailyInspiration
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dice the potatoes and carrots. Drain the artichokes and cut into quarters. Put all ingredients into serving dish with the capers and olives. Whip oil and lemon juice together with the parsley, coriander and salt and pepper to taste. Pour the dressing over the salad and toss lightly. Chill 30 minutes.
Nutrition Facts : Calories 371.4, Fat 15.3, SaturatedFat 2.2, Sodium 303.5, Carbohydrate 54, Fiber 16, Sugar 7.6, Protein 9.1
TUNISIAN 'MECHOUIA' SALAD
The exotic flavours of this salad would make a perfect appetizer for a summer menu. Serve with warm toast, as an appetizer. You could also serve it as a main-course salad with tuna, olives, hard-boiled eggs and pickled lemons. This salad is best if you prepare it the day before, to allow the flavours to develop. Up to two days ahead, make the recipe to the end of step 2. Cool, cover and chill. Sprinkle with chopped fresh mint and serve at room temperature.
Provided by English_Rose
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.
- Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
- Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant.
- Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10-15min until the liquid has evaporated.
- Cool, sprinkle with chopped mint and serve at room temperature.
Nutrition Facts : Calories 141.6, Fat 9.6, SaturatedFat 1.4, Sodium 6.4, Carbohydrate 14.5, Fiber 5.5, Sugar 7.8, Protein 2.6
SLATA TUNISIYA - TUNISIAN SALAD
Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.
Provided by Mme M
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
- Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
- Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
- Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
- This should be eaten at room temperature.
Nutrition Facts : Calories 700.2, Fat 66.3, SaturatedFat 12.8, Cholesterol 132.8, Sodium 907.7, Carbohydrate 13.2, Fiber 3.8, Sugar 7, Protein 16.4
SALAD MECHOUIA (TUNISIAN SALAD)
Mechouia is a Tunisian summer salad made with tomatoes and peppers. Salad Mechouia is often prepared in two versions; hot and mild, depending on the pepper taste. For those who like it hot, Salad Mechouia made spicy is a perfect accompaniment to lamb or grilled fish. Usually the mild Salad Mechouia is consumed as an appetizer or served with high quality tuna, olives and eggs as an aperitif, spread on grilled toasts or as an accompaniment to baked or fried fish or grilled pork or chicken.
Provided by Member 610488
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Prepare a grill to medium-high heat.
- Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions.
- Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes.
- Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile.
- Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.
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