Our Favorite Party Salad - Shepherd's Salad

Long ago I wrote a post about the sad plight of the salad at barbecue or banquet-style events. Whenever you're cooking a big (and rich) party meal like a Super Bowl spread, it's easy to feel like you simply must add leafy greens to temper the gluttony.  In turn, guests will feel obliged to place a scoop or two of salad on their plates, though you're like to find the Mac and Cheese you serve goes a heck of a lot faster. The problem with standard salads is, at least in my experience, unless they are something very special, they just don't get eaten and often go almost completely to waste. As a fix, I try and keep banquet salads as interesting as possible by using irresistible (think: Prosciutto and Burrata) fun, or unexpected ingredients (for ideas, check out: this, this, this or this). 

Shepherd's Salad, Photo: NK

Nonetheless, if you need an exceptionally simple and satisfying make-ahead salad that most people actually eat, my go-to is Shepherd's Salad - a Turkish/Middle Eastern favorite made with chunky cuts of universally-loved veggies: cucumber, tomato and pepper, which are then tossed in a vinegar or lemon dressing. I don't know why diners seem to prefer Shepherd's Salad over traditional green salads, but I think it has something to do with the fact that people love crunchy things, and it's easier to serve and eat with one hand as you would at a buffet. Additionally, kids seem to be more tolerant of it than they are of leafy salads. 

Of course, this dish is at its best in summer when tomatoes are at their peak, but with a little careful buying, it can still be tasty in winter months. Just be sure to purchase whichever tomatoes (large or small) are the most ripe. Since today's recipe will accompany our Super Bowl spread, I opted for cherry tomatoes cut in half or thirds because they looked the best. 

Shepherd's Salad benefits from being dressed ahead and sitting for a bit, and you can serve it cold or room temperature, which I generally prefer. I recommend dressing it 3-4 hours before serving and giving it a few tosses. You can absolutely do the chopping the morning of or even the night before, and the salad will still maintain much of its crunchiness and freshness. Some of Shepherd's Salad omit the olives or include grated feta (or ricotta salata would be a nice choice too). I like mine with a small amount of olives and no cheese. It's tasty enough. 

Coban Salad / Coban Salatasi  (Shepherd's Salad)
Very Minimally Adapted from The Spruce
Serves 8 lightly, 6 generously

Ingredients:

2 Large Hothouse Cucumbers (Seedless) - one with the skin off, the other skin on (to create visual interest)
2 large Tomatoes or a big carton of small Cherry or Grape Tomatoes (go by what's the most ripe - in winter you may have better luck with smaller sized ones)
1 Green Bell Pepper, ribs and seeds removed
2 Tablespoons Italian Parsley, finely chopped 
Chopped and pitted (non-canned) Black Olives such as Kalamata, Gaeta or even Cured Black Olives 
Optional - 1/2 Cup Dry Feta or Ricotta Salata 

Dressing Ingredients: 
1/4 Cup Extra Virgin Olive Oil
1.5 Tablespoons Red Wine Vinegar or Lemon Juice
Salt and Pepper to taste

Method: 
Chop all vegetables except the Parsley in relatively uniform bite sized pieces and throw them in a bowl. (If using small Tomatoes you may decide to cut them in half or thirds). If large, you'll want to scrape out the seeds as much as possible).

Toss in the finely chopped Parsley and Stir. If using chopped Olives, sprinkle a handful throughout. 

Mix dressing Ingredients, tasting and seasoning to your liking. Dress the salad and let sit in the fridge or at room temperature 3-4 hours, tossing 1 or 2 times if possible. Taste and adjust seasoning before you serve. Add optional grated Cheese. 

Enjoy! 

Perfectly Paired - Israeli Couscous With Zucchini, Mint & Pomegranate

You know we love Israeli (also known as Pearl) Couscous because we feature a new recipe for it just about once a year (check out the latest HERE and HERE). Today's version of our trusty favorite side dish was inspired by a creation my BFF made during one our girls trips to the Catskills (read about that awesome smorgasbord HERE). 

Israeli Couscous with Zucchini, Mint & Pomegranate

Prepping the ingredients, Photo: NK

Her creation stood out to me because it ingeniously included tart and crunchy Pomegranate Arils - a great pairing with the peppery Arugula she mixed in - so good! Our version brings together some great Mediterranean and Middle Eastern flavors like Mint, Lemon, and of course, Pomegranate. Raw Zucchini is one of my favorite veggies, so we threw it together with a salty, firm cheese called Kashkaval. Pairing these ingredients rounds out the acidic components of the Couscous.  Feel free to use any kind of salty cheese you like (Feta or Ricotta Salata might be easier to find). Whatever you do, find a reason to make this couscous for yourself to bring a little excitement to even the most basic main. Enjoy! 


Couscous With Zucchini, Mint and Pomegranate
Serves 4

Ingredients:
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)

Zucchini, Photo: NK 

Method:
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes. 

2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved. 

3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature. 

4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or 
chilled. 

Meet The Chef - Ottolenghi's Eggplant With Saffron Yogurt

I don't know about you, but I'm sick of this cold. We barely broke twenty all week.  Apparently, it's not just a cold snap, but more like a weather "condition". Kind of a thing, you might say. My husband, who happens to enjoy a later work schedule than mine, sent me off each morning, half delirious, mumbling the words: "poollaaaarr vooortexxx," his sleep-laden voice muffled by layers of sheets and comforter, making him sound, adorably, like E.T. on quaaludes. If you too are looking for a way to forget about the nose-diving mercury, why not join me for a quick an easy culinary sojourn to a warmer climate? 

Roasted Eggplant With Saffron Yogurt and Pomegranate, Photo: NK

Today's recipe for Eggplant With Saffron Yogurt comes from it chef Yotam Ottolenghi. I have been obsessed with this guy ever since I read about him in one of my food mags. Born to Italian and German parents and raised in Jerusalem, Ottolenghi made a name for himself once he moved to England, where he started a series of gourmet food shops. His recipes are gorgeous, simple, and his heavy focus on the flavors of the Middle East, is right up my alley. Learn about him!  Clearly, I was delighted when I received one of his cookbooks as a Christmas gift (more about the awesome foodie gifts I was lucky enough to receive here). Back to our gorgeous vegetable side dish. Today's platter of golden roasted eggplant, creamy saffron yogurt, and bright basil leaves makes for a pretty dramatic presentation. A sprinkle of crunchy pomegranate seeds add color and crunch. Side note: we're loving pomegranate lately…check out our Basil Pesto and Pomegranate Pasta HERE. It just happens to be a wonderful way to use any leftover ingredients from this recipe. 

Ok then, on to the main event!

Roasted Eggplant Wedges, Photo: NK

Ottolenghi's Eggplant With Saffron Yogurt
By Yotam Ottolenghi/Sami Tamimi
Ottolenghi The Cookbook 
Serves 4 

Ingredients: 
Pinch of Saffron Threads
3 Tablespoons Hot Water
3/4 Cup Plain Greek Yogurt
1 Clove of Garlic, crushed
2.5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil 
Sea Salt

3 Medium Eggplants, cut into 3/4 inch rounds and then into wedges
2 Tablespoons Pine Nuts, toasted 
Olive Oil, for brushing
Handful of Pomegranate Seeds
About 20 Basil Leaves
Sea Salt and Black Pepper

Method:

Making the Saffron Yogurt, Photo: NK

1. To make the sauce, steep the saffron threads in a small bowl with the hot water. Let the mixture sit for at least five minutes. 

2. Place yogurt into another bowl, and pour in the saffron infused liquid. Now add the garlic, lemon juice, and a good pinch of salt. Give it a whisk and taste. Adjust seasoning if necessary dab then place it in the fridge to chill. This sauce will keep up to 3 days.

3. Preheat the oven to 425 and oil 2 large baking sheets. Brush eggplant wedges on each side with some more oil and sprinkle them with salt and pepper. Roast the eggplant at least 20 minutes. It should take on a rich, light brown color. Depending on your oven, you can let them go up to another 10 minutes but watch them careful so they do not burn. When finished, cool the eggplant.  It will also keep for 3 days, but you must bring it to room temperature before serving. 


4. To serve, place the eggplant slices on a large platter with their edges slightly overlapping. Drizzle the eggplant with the saffron yogurt and sprinkle it with pine nuts and pomegranate. Place the basil on top of it all. Serve and enjoy!