Salad for Dinner
Page 24
1⁄2 cup oil together in a small bowl. Taste and adjust the seasoning with
more salt or lemon juice if necessary.
196 legume salads
Drain the cooked chickpeas well (you should have about 6 cups), and put them in a large work bowl. Add about half of the vinaigrette and gently
fold to combine. Taste and add more salt if necessary. Just before serving,
add the carrots, onion, parsley, and the remaining vinaigrette, and fold
to combine. Taste again for salt and acid. Spoon the salad onto a shallow
platter or individual plates, and serve immediately.
Harissa
makeS about 1 cup
6 dried ancho chiles, stemmed, seeded, and membranes removed
2 teaspoons cumin seed
2 teaspoons coriander seeds
2 tablespoons good-quality tomato paste
2 cloves garlic, pounded to a smooth paste with a pinch of salt
1⁄2 teaspoon cayenne
1⁄2 teaspoon sherry vinegar
1 teaspoon freshly squeezed lemon juice; more as needed
Kosher salt
1⁄2 cup extra-virgin olive oil
Warm a heavy skillet over medium heat, add the chiles, and toast,
pressing on the chiles with a spatula, until dark in spots and fragrant,
about 1 minute per side. Transfer the chiles to a bowl, cover with
boiling water, and let sit for 15 minutes. Drain well.
In a small skillet, lightly toast the cumin and coriander over medium heat,
stirring often, until fragrant, about 1 minute. Coarsely grind the seeds in
a mortar or spice mill.
Put the chiles, ground spices, tomato paste, garlic, cayenne, vinegar, and
lemon juice in the bowl of a food processor. Season with salt. Process
until well combined. With the motor running, slowly add the oil until well
blended. Taste and add more salt or lemon juice if necessary.
Store harissa in the refrigerator for up to 1 month.
legume salads 197
metric equivalents
L I Q U I D/ D R Y M E A S U R E S
U.S.
METRIC
¼teaspoon
1.25milliliters
½teaspoon
2.5milliliters
1teaspoon
5milliliters
1tablespoon(3teaspoons)
15milliliters
1fluidounce(2tablespoons)
30milliliters
¼cup
60milliliters
��₃cup
80milliliters
½cup
120milliliters
1cup
240milliliters
1pint(2cups)
480milliliters
1quart(4cups;32ounces)
960milliliters
1gallon(4quarts)
3.84liters
1ounce(byweight)
28grams
1pound
454grams
2.2pounds
1kilogram
o v E n t E M p E R At U R E S
°F
GaSMaRk
°C
250
½
120
275
1
140
300
2
150
325
3
165
350
4
180
375
5
190
400
6
200
425
7
220
450
8
230
475
9
240
500
10
260
550
Broil
290
198
index
A
122–23
Bacon & Chives, 12
Barbecue Sauce, Asian-style, 10, 11
Leek Tart with Bacon & Gruyère,
Aïoli, Mint-Caper, 31
122–23
Alfajores (Chocolate-covered Sandwich
A
Barbecue Sauce, Asian-style, 10, 11
Cookies with Dulce de Leche), 208
Almonds
Aïoli, Mint-Caper, 31
A
Almonds with Parmesan, Rosemary &
Alfajores (Chocolate-covered Sandwich
Fennel, 18
Cookies with Dulce de Leche), 208
Aïoli, Mint-Caper, 31
Marcona Almonds, 19
Almonds
Alfajores (Chocolate-covered Sandwich
Olive Oil-Fried Almonds, 20, 21
Almonds with Parmesan, Rosemary &
Cookies with Dulce de Leche), 208
Sweet & Spicy Roasted Nuts, 14, 15
Fennel, 18
Almonds
Anchovies
Marcona Almonds, 19
Almonds with Parmesan, Rosemary &
Anchoïade with Figs & Walnuts, 69
Olive Oil-Fried Almonds, 20, 21
Fennel, 18
Bagna Cauda, 93
Sweet & Spicy Roasted Nuts, 14, 15
Marcona Almonds, 19
Green Olive Tapenade Toasts, 24, 25
Anchovies
Olive Oil-Fried Almonds, 20, 21
Salt-packed, filleting, 93
Anchoïade with Figs & Walnuts, 69
Sweet & Spicy Roasted Nuts, 14, 15
Apples
Bagna Cauda, 93
Anchovies
Endive with Apple, Blue Cheese &
Green Olive Tapenade Toasts, 24, 25
Anchoïade with Figs & Walnuts, 69
Anchoïade with Figs & W
Toasted Hazelnuts, 17
Salt-packed, filleting, 93
Bagna Cauda, 93
Stilton, Apple & Leek Tart with a Spiced
Apples
Green Olive Tapenade T
Green Olive T
oasts, 24, 25
apenade T
Whole-Wheat Crust, 130, 131
Endive with Apple, Blue Cheese &
Salt-packed, filleting, 93
Applesauce, 63
Toasted Hazelnuts, 17
T
Apples
Apricot Jam, Grilled Brie Sandwiches
Stilton, Apple & Leek Tar
Stilton, Apple & Leek T t with a Spiced
Endive with Apple, Blue Cheese &
with, 14
Whole-Wheat Crust, 130, 131
Toasted Hazelnuts, 17
T
Artichokes
Applesauce, 63
Stilton, Apple & Leek Tart with a Spiced
Artichoke Bottoms with Shrimp, Lemon
Apricot Jam, Grilled Brie Sandwiches
Whole-Wheat Crust, 130, 131
tichoke Bottoms with Shrimp, Lemon
Butter & Herbed Breadcrumbs, 78,
with, 14
Applesauce, 63
Butter & Herbed Breadcrumbs, 78,
79
Artichokes
Apricot Jam, Grilled Brie Sandwiches
Spinach & Artichoke Dip, 88, 89
Artichoke Bottoms with Shrimp, Lemon
with, 14
tichoke Dip, 88, 89
types of, 79
Butter & Herbed Breadcrumbs, 78,
Artichokes
types of, 79
White Bean & Artichoke Dip, 94
79
Artichoke Bottoms with Shrimp, Lemon
tichoke Dip, 94
Arugula
Spinach & Artichoke Dip, 88, 89
Butter & Herbed Breadcrumbs, 78,
Eggplant Parmigiana Rolls with Pine
types of, 79
79
DUMMY COPY
migiana Rolls with Pine
&nb
sp; Nuts & Baby Arugula, 188
White Bean & Artichoke Dip, 94
Spinach & Artichoke Dip, 88, 89
Nuts & Baby Arugula, 188
Prosciutto-wrapped Greens, 21
Arugula
types of, 79
Prosciutto-wrapped Greens, 21
Avocados, 103
Eggplant Parmigiana Rolls with Pine
White Bean & Artichoke Dip, 94
Black Bean & Goat Cheese
Nuts & Baby Arugula, 188
Arugula
Quesadillas with Guacamole, 132
Prosciutto-wrapped Greens, 21
Eggplant Parmigiana Rolls with Pine
buying tips, 103
Avocados, 103
Nuts & Baby Arugula, 188
Crabmeat-Avocado Quesadillas, 36,
Black Bean & Goat Cheese
Prosciutto-wrapped Greens, 21
37
Quesadillas with Guacamole, 132
Avocados, 103
Guacamole with Roasted Chile, Cumin
buying tips, 103
Black Bean & Goat Cheese
& Feta, 102
Crabmeat-Avocado Quesadillas, 36,
Quesadillas with Guacamole, 132
removing pit from, 103
37
buying tips, 103
Spiced Shrimp & Avocado Toasts, 55
Guacamole with Roasted Chile, Cumin
Crabmeat-Avocado Quesadillas, 36,
Tomatillo & Avocado Salsa, 85
& Feta, 102
37
removing pit from, 103
Guacamole with Roasted Chile, Cumin
B
Spiced Shrimp & Avocado Toasts, 55
& Feta, 102
Tomatillo & Avocado Salsa, 85
removing pit from, 103
Bacon
Spiced Shrimp & Avocado Toasts, 55
Bacon-wrapped Ginger Soy Scallops,
B
Tomatillo & Avocado Salsa, 85
176
Cabbage, Leek & Bacon Tart, 120–21
Bacon
B
Endive Spears with Sweet Potato,
Bacon-wrapped Ginger Soy Scallops,
Bacon & Chives, 12
176
Bacon
Leek Tart with Bacon & Gruyère,
Cabbage, Leek & Bacon Tart, 120–21
Bacon-wrapped Ginger Soy Scallops,
Endive Spears with Sweet Potato,
176
199
A
Cookies with Dulce de Leche), 208
Marcona Almonds, 19
Almonds
Olive Oil-Fried Almonds, 20, 21
Aïoli, Mint-Caper, 31
Almonds with Parmesan, Rosemary &
Sweet & Spicy Roasted Nuts, 14, 15
Alfajores (Chocolate-covered Sandwich
Fennel, 18
Anchovies
Cookies with Dulce de Leche), 208
Marcona Almonds, 19
Anchoïade with Figs & Walnuts, 69
Almonds
Olive Oil-Fried Almonds, 20, 21
Bagna Cauda, 93
Almonds with Parmesan, Rosemary &
Sweet & Spicy Roasted Nuts, 14, 15
Green Olive Tapenade Toasts, 24, 25
Fennel, 18
Anchovies
Salt-packed, filleting, 93
Marcona Almonds, 19
Anchoïade with Figs & Walnuts, 69
Apples
Olive Oil-Fried Almonds, 20, 21
Bagna Cauda, 93
Endive with Apple, Blue Cheese &
Sweet & Spicy Roasted Nuts, 14, 15
Green Olive Tapenade Toasts, 24, 25
Toasted Hazelnuts, 17
Anchovies
Salt-packed, filleting, 93
Stilton, Apple & Leek Tart with a Spiced
Anchoïade with Figs & Walnuts, 69
Apples
Whole-Wheat Crust, 130, 131
Bagna Cauda, 93
Endive with Apple, Blue Cheese &
Applesauce, 63
Green Olive Tapenade Toasts, 24, 25
Toasted Hazelnuts, 17
Apricot Jam, Grilled Brie Sandwiches
Salt-packed, filleting, 93
Stilton, Apple & Leek Tart with a Spiced
with, 14
Apples
Whole-Wheat Crust, 130, 131
Artichokes
Endive with Apple, Blue Cheese &
Applesauce, 63
Artichoke Bottoms with Shrimp, Lemon
Toasted Hazelnuts, 17
Apricot Jam, Grilled Brie Sandwiches
Butter & Herbed Breadcrumbs, 78,
Stilton, Apple & Leek Tart with a Spiced
with, 14
79
Whole-Wheat Crust, 130, 131
Artichokes
Spinach & Artichoke Dip, 88, 89
Applesauce, 63
Artichoke Bottoms with Shrimp, Lemon
types of, 79
Apricot Jam, Grilled Brie Sandwiches
Butter & Herbed Breadcrumbs, 78,
White Bean & Artichoke Dip, 94
with, 14
79
Arugula
Artichokes
Spinach & Artichoke Dip, 88, 89
Eggplant Parmigiana Rolls with Pine
Artichoke Bottoms with Shrimp, Lemon
types of, 79
Nuts & Baby Arugula, 188
Butter & Herbed Breadcrumbs, 78,
White Bean & Artichoke Dip, 94
Prosciutto-wrapped Greens, 21
79
Arugula
Avocados, 103
Spinach & Artichoke Dip, 88, 89
Eggplant Parmigiana Rolls with Pine
Black Bean & Goat Cheese
types of, 79
Nuts & Baby Arugula, 188
Quesadillas with Guacamole, 132
White Bean & Artichoke Dip, 94
Prosciutto-wrapped Greens, 21
buying tips, 103
Arugula
Avocados, 103
A
Crabmeat-Avocado Quesadillas, 36,
Eggplant Parmigiana Rolls with Pine
Black Bean & Goat Cheese
37
Nuts & Baby Arugula, 188
Quesadillas with Guacamole, 132
Guacamole with Roasted Chile, Cumin
Prosciutto-wrapped Greens, 21
buying tips, 103
& Feta, 102
Avocados, 103
A
DUMMY COPY
Crabmeat-Avocado Quesadillas, 36,
removing pit from, 103
Black Bean & Goat Cheese
37
Spiced Shrimp & Avocado Toasts, 55
Quesadillas with Guacamole, 132
Guacamole with Roasted Chile, Cumin
Tomatillo & Avocado Salsa, 85
buying tips, 103
& Feta, 102
Crabmeat-Avocado Quesadillas, 36,
removing pit from, 103
B
37
Spiced Shrimp & Avocado Toasts, 55
Guacamole with Roasted Chile, Cumin
Bacon
Tomatillo & Avocado Salsa, 85
& Feta, 102
Bacon-wrapped Ginger Soy Scallops,
removing pit from, 103
B
176
Spiced Shrimp & Avocado Toasts, 55
Cabbage, Leek & Bacon Tart, 120–21
Tomatillo & Avocado Salsa, 85
Bacon
Endive Spears with Sweet Potato,
Bacon-wrapped Ginger Soy Scallops,
Bacon & Chives, 12
B
176
Leek Tart with Bacon & Gruyère,
Cabbage, Leek & Bacon Tart, 120–21
122–23
Bacon
Endive Spears with Sweet Potato,
Barbecue Sauce, Asian-style, 10, 11
Bacon-wrapped Ginger S
oy Scallops,
Bacon & Chives, 12
176
Leek Tart with Bacon & Gruyère,
A
Cabbage, Leek & Bacon Tart, 120–21
122–23
Endive Spears with Sweet Potato,
Aïoli, Mint-Caper, 31
Barbecue Sauce, Asian-style, 10, 11
Bacon & Chives, 12
Alfajores (Chocolate-covered Sandwich
Leek Tart with Bacon & Gruyère,
A
Cookies with Dulce de Leche), 208
122–23
Almonds
Barbecue Sauce, Asian-style, 10, 11
Aïoli, Mint-Caper, 31
Almonds with Parmesan, Rosemary &
Alfajores (Chocolate-covered Sandwich
Fennel, 18
A
Cookies with Dulce de Leche), 208
Marcona Almonds, 19
Almonds
Olive Oil-Fried Almonds, 20, 21
Aïoli, Mint-Caper, 31
Almonds with Parmesan, Rosemary &
Sweet & Spicy Roasted Nuts, 14, 15
Alfajores (Chocolate-covered Sandwich
Fennel, 18
Anchovies
200 index
A
Cookies with Dulce de Leche), 208
Marcona Almonds, 19
Almonds
Olive Oil-Fried Almonds, 20, 21
Aïoli, Mint-Caper, 31
Almonds with Parmesan, Rosemary &
Sweet & Spicy Roasted Nuts, 14, 15
Alfajores (Chocolate-covered Sandwich
Fennel, 18
Anchovies
Cookies with Dulce de Leche), 208
Marcona Almonds, 19
Anchoïade with Figs & Walnuts, 69
Almonds
Olive Oil-Fried Almonds, 20, 21
Bagna Cauda, 93
Almonds with Parmesan, Rosemary &
Sweet & Spicy Roasted Nuts, 14, 15
Green Olive Tapenade Toasts, 24, 25
Fennel, 18
Anchovies
Salt-packed, filleting, 93
Marcona Almonds, 19
Anchoïade with Figs & Walnuts, 69
Apples
Olive Oil-Fried Almonds, 20, 21
Bagna Cauda, 93
Endive with Apple, Blue Cheese &
Sweet & Spicy Roasted Nuts, 14, 15
Green Olive Tapenade Toasts, 24, 25
Toasted Hazelnuts, 17
Anchovies
Salt-packed, filleting, 93
Stilton, Apple & Leek Tart with a Spiced
Anchoïade with Figs & Walnuts, 69
Apples
Whole-Wheat Crust, 130, 131
Bagna Cauda, 93
Endive with Apple, Blue Cheese &
Applesauce, 63
Green Olive Tapenade Toasts, 24, 25
Toasted Hazelnuts, 17
Apricot Jam, Grilled Brie Sandwiches
Salt-packed, filleting, 93
Stilton, Apple & Leek Tart with a Spiced
with, 14
Apples
Whole-Wheat Crust, 130, 131
Artichokes
Endive with Apple, Blue Cheese &
Applesauce, 63
Artichoke Bottoms with Shrimp, Lemon