Salad – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 09 Jan 2021 04:52:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Salad – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Tabbouleh http://aubreyabouttown.com/recipe/tabbouleh/ http://aubreyabouttown.com/recipe/tabbouleh/#respond Fri, 08 Jan 2021 10:43:43 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3444 This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world. 

  • Soaking bulgar, Minced vegetables
  • Making a garlic & salt paste
Tabbouleh
Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)
Servings12 servings
Prep Time15 mins
Cook Time35 mins
Passive Time1 hour
Ingredients
Instructions
To Prepare Tabbouleh
  1. Boil 6 cups water with 1 tsp sea salt.
  2. While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
  3. Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
  4. In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
  5. In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
  6. Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
  7. Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.
Prepare Tabbouleh Dressing
  1. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
  2. Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.
Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.


Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

]]> http://aubreyabouttown.com/recipe/tabbouleh/feed/ 0 3444 Summer Sides: Deviled Potato-Scallion Salad http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/ http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/#respond Fri, 15 May 2020 09:32:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2152

Deviled Potato-Scallion Salad
Servings12 servings
Prep Time30 mins
Cook Time20 mins
Passive Time2 hours
Ingredients
Salad Dressing
Instructions
  1. In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
  2. On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
  3. Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
  4. Strain well of excess water, allow to cool completely, transfer to a large bowl.
  5. Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
  6. Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
  1. In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
  2. Pour dressing over chilled potato mixture, toss well to combine.
  3. Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
]]> http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/feed/ 0 2152 Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L’échalote) http://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/ http://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/#respond Sat, 16 Feb 2019 20:10:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2231

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)
This quintessential French classic can be made ahead, served chilled, warm, or room temperature.
Ingredients
Instructions
  1. In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
  2. Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
  3. Carefully drop green beans into boiling salted water, blanch for 60 seconds.
  4. Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
  5. Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
  6. In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
  7. Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
  8. Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
  9. Serve room temperature, chilled, or warmed through.
]]> http://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/feed/ 0 2231