The time the avocado spends in the dressing makes the dressing more luscious. And you get to finish that email...
Why you need mallum, a big, fresh, slightly crunchy flurry of greens, over a bowl of rice and dark curry.
I chose radishes and yellow pepper for one reason: pretty. Feel free to choose other non-watery, crunchy vegetables.
If you think you need to pay tribute to a great summer before it's gone, and to enjoy a meal that is decidedly summer before diving into squash pasta or a heap of leaves, this will be the perfect send-off salad for you too.
This is a Lebanese bread salad, really, but there are two things that set it apart from similar salads...
I would never have known to make and use a Lebanese 7-spice powder which makes for a fantastic, and I'm trusting, very authentic tabbouleh.
Don't turn your nose up if you're "so over" these sprouts. This is a salad to love long-term.
For this, my new favourite salad, you dry out already sun-dried olives and you opt for roasted chickpeas instead of nuts--because they're way nuttier. And then you plow your way through way more of it than you could imagine.
So fussy, to say Parmesan snow! But the texture of the cheese is an essential component of this salad--our "house" salad if we had to choose one.
This salad is brazen. Powerful. Violent even--the dressing at least.
My little cousins (well, they’re really my cousins’ kids) are strange. I think. This is not the kind of salad...
People who make this one, make is constantly. CONSTANTLY.