I am loving all the wonderful guest hosts we've been having for The Weekend Cookbook Challenge and this month is no exception. Tami from running with tweezers is our host this month for #14 and she has chosen salad as the theme. Salad is perfect for this time of year; it (can be) healthy if you're trying to lose weight (like moi), and Spring is finally on it's way (yay!) and we all know Spring and Summer are the best salad months.
When Tami told me her theme would be salad, I knew exactly what I was going to make. Finally I'd get to use my No Cook Cookbook!
I bought this off the bargain table in the fall, thinking it would be perfect for the summer when our kitchen gets so hot we don't even want to be in there, much less turn on the stove and cook anything. I am loving this book; there are some really inventive dishes in there, and the only concessions to cooking the author uses are to boil water, melt butter, melt chocolate (for some amazing looking desserts!), and making toast.
I've had my eye on this trio of salads recipe since the first time I opened the book.
In the words of Ina Garten, The Barefoot Contessa, "How good does that look?"
Trio of Moroccan Salads
from No Cook Cookbook by Orlando Murrin
Tomato and Lemon
2 medium tomatos
1 miniature preserved lemon, seeds removed and thinly sliced - I used 1/4 of a regular sized preserved lemon, removed the flesh and chopped it.
1/2 tsp ground cumin
1 tb olive oil
pinch sugar
Halve the tomatos and discard the seeds and pulp. Slice them thinly. Mix them with the lemon, cumin, oil and sugar. Season with salt and pepper.
Beetroot and Rosewater
4 oz cooked baby beetroot
1 tb rosewater
1 tb olive oil
Cut each beetroot into 6 wedges - I did 4, but whatever. Mix with the oil and rosewater and season with salt and pepper.
Carrot and Harissa
2 carrots, peeled
1 tsp harissa paste
2 tsp olive oil
juice of 1/2 lemon
Cut the carrots into small matchsticks - I grated them. Put them in a heatproof bowl and pour boiling water over them. Drain and refresh in cold water. Drain again and dry on a paper towel. Mix with the harissa, oil and salt and pepper. Stir in the lemon juice just before serving.
When Tami told me her theme would be salad, I knew exactly what I was going to make. Finally I'd get to use my No Cook Cookbook!
I bought this off the bargain table in the fall, thinking it would be perfect for the summer when our kitchen gets so hot we don't even want to be in there, much less turn on the stove and cook anything. I am loving this book; there are some really inventive dishes in there, and the only concessions to cooking the author uses are to boil water, melt butter, melt chocolate (for some amazing looking desserts!), and making toast.
I've had my eye on this trio of salads recipe since the first time I opened the book.
In the words of Ina Garten, The Barefoot Contessa, "How good does that look?"
Trio of Moroccan Salads
from No Cook Cookbook by Orlando Murrin
Tomato and Lemon
2 medium tomatos
1 miniature preserved lemon, seeds removed and thinly sliced - I used 1/4 of a regular sized preserved lemon, removed the flesh and chopped it.
1/2 tsp ground cumin
1 tb olive oil
pinch sugar
Halve the tomatos and discard the seeds and pulp. Slice them thinly. Mix them with the lemon, cumin, oil and sugar. Season with salt and pepper.
Beetroot and Rosewater
4 oz cooked baby beetroot
1 tb rosewater
1 tb olive oil
Cut each beetroot into 6 wedges - I did 4, but whatever. Mix with the oil and rosewater and season with salt and pepper.
Carrot and Harissa
2 carrots, peeled
1 tsp harissa paste
2 tsp olive oil
juice of 1/2 lemon
Cut the carrots into small matchsticks - I grated them. Put them in a heatproof bowl and pour boiling water over them. Drain and refresh in cold water. Drain again and dry on a paper towel. Mix with the harissa, oil and salt and pepper. Stir in the lemon juice just before serving.
These were all so good, especially the tomato and lemon. Other than pre-cooking the beets they all came together in minutes.
I can't wait for my kitchen to heat up so I can try some more of these recipes!
Get your post about Salad for the Weekend Cookbook Challenge over to Tami by March 5!
Email her at runningwithtweezers at gmail dot com.
I can't wait for my kitchen to heat up so I can try some more of these recipes!
Get your post about Salad for the Weekend Cookbook Challenge over to Tami by March 5!
Email her at runningwithtweezers at gmail dot com.
8 comments:
They're especially nice served in those cute little bowls of yours!
Okay now I geddit! (I went back and found the original post hehe) These lil salads look quite good actually. But I still have to ask.. does the tomato and lemon salad taste like tomatoes and salty lemons? I mean - you said eating the rind right outta the bag was very salty and not so good, but in the salad it was excellent.. I take it the curry, sugar and olive oil round out the flavor of the lemon? I so wanna try this, cuz I'm very curious now. =)
I'm thinking these look really perfect for the summer. It's already 80 in Dallas.
I love the No Cook Cookbook!
And these salads look glorious!
Brilynn - thanks! I've had those for a couple of years and this is the first time I've thought to use them.
Lis - this is definatly not something you would want to eat on its own. With the tomato though, I really liked it.
Tanna - you lucky!
Woo Hoo! I love bargain books :) The salads all look so tasty. Especially the tomato and lemon. Preserving lemons is on my to-do list. I definitely want to try it. And I love your tri-bowl server. So cute. I just bought a tri-bowl server at an estate sale recently...haven't had a chance to blog about it yet.
These salads all look fab - I'm going to try them all!
I agree with dawna - they look great and will definitely be on my menu - particularly once the weather warms up.
Emmy - thanks! I've got tons of lemons now, I have to find uses for them! Let me know if you make them what you use them for.
Dawna - super! Let me know if you do.
Ruth - and hopefully the warm weather is right around the corner.
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