Friday, July 18, 2014

Two Salads. One Dressing Variation. Make and Repeat.


IF our directions seem confusing, please read a couple of times before proceeding with trust. Cafe Drake HRV has worked out the easiest and quickest method of preparing two veggie salads you'll adore all summer. Both are great for picnics and BBQs and although they share a dressing - well, a slightly altered one - flavors are distinctive in each.

Begin by heating 1 can of chickpeas in their liquid just until hot. Easy to do in the microwave. Drain and place the chickpeas in a bowl. 

In another bowl whisk together the following ingredients for the dressing: 3/4 cup vegetable oil, 1/4 cup red wine vinegar, 2 T. lemon juice, 1 t. salt, 2 t. garam masala, 2 cloves minced garlic and 1/2 t. cayenne pepper. Divide the dressing in half and pour one half over the chickpeas. Toss well and refrigerate until ready to serve, not less than a couple of hours as time is needed for flavors to develop and meld.

Wash and trim about 1/2 lb. string beans and cut into 1-2" length pieces. Boil in salted water for 3 or 4 minutes and drain. Place in a third bowl. Pour the remaining dressing over the string beans and add 1-2 t. fresh grated ginger along with 1/2 Vidalia or red onion (sliced). Toss and chill. Before serving either or both salads, check for seasoning and add more salt if needed and black pepper.

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