This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty
This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.
![]() |
Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on June 7, 2012 A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese ![]() Dressing:
|
More salads that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Salad
Lisa's Classic Vegetarian Caesar Salad
Ethiopian Lentil & Mustard Salad (Azefa)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
On the top of the reading stack: The Ethnic Vegetarian
Audio Accompaniment: Jan Jelinek
4 comments:
Healthy salad
AHHH Pom molasses... one of my favorite ingredients... LOVE this vinaigrette recipe
Dave
I didn't have pomegranate molasses so I substituted 2 tbs honey and 2 tbs balsamic vinegar, so maybe that's why it didn't turn out so great. Well, it was ok, just extremely salty.
It could be that your sun-dried tomatoes were salty. I always try to buy or make ones without any salt so that I can control the amount of salt that is distributed throughout the dish.
Post a Comment