CHOPPED SALAD WITH HERBS RECIPE - NYT COOKING
Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don’t skimp if you don’t have to.
Provided by Mark Bittman And Sam Sifton
Total Time 5 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.
Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 12 grams, CarbohydrateContent 19 grams, FatContent 14 grams, FiberContent 7 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 748 milligrams, SugarContent 9 grams
CHOPPED HERB SALAD WITH FARRO RECIPE - NYT COOKING
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I’m calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It’s modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
- Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. Serve with lettuce leaves if desired.
Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 8 grams, CarbohydrateContent 17 grams, FatContent 10 grams, FiberContent 5 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 381 milligrams, SugarContent 3 grams
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