3 ways to do salad from around the world with The Taste Experience special series!
Italian Salad :
Ingredients
• 1 garlic clove, smashed
• Salt
• 2 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 small head of radicchio—halved, cored and coarsely chopped
• 1/4 head of iceberg lettuce, coarsely chopped
• 1 tender celery rib, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes
• 1/4 cup pitted green olives, preferably Sicilian
• 8 peperoncini
• 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
Asian Salad :
Ingredients
• 1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, Brussel sprouts, etc) roughly 6-7 cups.
• 3 scallions, sliced
• 1 cup cilantro (or Italian parsley or mint) chopped
• Asian Slaw Dressing:
• 3 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• ¼ cup rice wine vinegar
• 3 tablespoons honey, brown rice syrup, maple, or agave
• 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
• 1 garlic clove, finely minced ( use a garlic press)
• 1 tablespoon ginger, finely chopped
• ½ teaspoon salt
• ½ teaspoon chili flakes or chili paste ( optional)
• Optional toppings:
• Toasted sesame seeds
• roasted, crushed peanuts or cashews
Arabic Salad :
Ingredients
• 1 tablespoon vegetable oil for frying
• 2 small (4 inch) pita breads, torn into pieces
• 1 large English cucumber, finely diced
• 3 cups halved grape tomatoes
• ½ red onion, finely diced
• ¾ cup chopped Italian parsley
• ¾ cup chopped fresh mint
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 tablespoon fresh lemon juice, or to taste
• 1 teaspoon ground sumac, or to taste
• 1 clove garlic, crushed (or more to taste)
• kosher salt and freshly ground black pepper to taste
• 1 ounce sheep’s milk feta cheese