Moroccan Salad with Radishes

Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.

This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.

Similar salads include Orange and Walnut Salad, Orange and Olive Salad with Mint and Basil, and Halloumi and Orange Salad.

Browse all of our Orange Salads, and all of our many Salads. Our Moroccan dishes are here. Or explore our Late Winter recipes.

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Spicy Rice and Fermented Black Bean Salad with Zucchini

Here we go, the last of the 101 Salads of Bittman. Thank you to Mark B. for such a wonderful journey.

This salad takes some short grain rice and mixes it with a wild collection of ingredients, which somehow work together. Often when making Bittman’s salads, I have imagined him at his kitchen bench, going, “right, what is in the fridge today, what is in the pantry, what is left over from last night?”. And somehow and amazing salad comes into being.

For his rice salads, I use an Indian rice – idli rice, in fact. It is a hard rice and needs more water and longer cooking than other rices, but I love that this short grain rice retains its integrity when cooked. It doesn’t collapse or become mushy. I generally have this rice in my pantry – but no need to buy it specially – use the short grained rice that you have on hand.

Are you after similar recipes? Try Carrot Rice, Zucchini Rice, and Coconut Rice.

Or you can browse all of our Rice Salads, and in fact all of our Rice dishes. All of our Bittman recipes are here. Or take some time to explore our Early Winter dishes.

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Quinoa Salad with Apricots and Pecans

This is a lovely quinoa salad with apricots and nuts. You can make it with fresh fruit in summer or beautiful dried fruit (soaked) in Autumn and Winter. It is pretty glorious even if I do say so myself.

Finally, we are on the last leg of a three year journey to cook all of the 101 Salads of Mark Bittman. Just a couple more to go, less than I can count on 2 fingers. The first of the salads was posted in 2015, and first made perhaps 12 months before that, and it has taken all of this time to make, write up and then schedule, each recipe for posting. It took around 3 years of focused salad making to complete.

The first Summer, we probably made around 20 or 25 of the recipes, the second Summer, perhaps another 20. But the difference in the third Summer was twofold – I fell in love with this routine of salad making, and, well, I didn’t want to spend another 2 years on this project. So a very focused effort began in Autumn of 2017.

The funny thing was, making a salad almost every day – around 5 salads a week – changed food in our kitchen. We now look for our daily salad. We think about it and plan it. We enjoy our salad at different times of the day too – sometimes it makes a great snack mid morning or mid afternoon, sometimes it *is* lunch, sometimes a part of our dinner. Leftovers are eaten for supper, or packed for lunch the next day, or eaten for breakfast even (they are that delicious).

We are completing the 101 Salads in at the end of Early Winter of 2017, even though as you are reading this, it is probably well past that date. The salad posts have been scheduled over time so as not to overwhelm our feed with only salads. We were lucky, taking the salads through Autumn into Winter, as Bittman finishes his list with salads that are based on grains – quinoa, barley, couscous, wheat, rice. We loved these grainy ones in the colder weather of Winter.

We made every salad that we could, and converted many others. There were a few that we could not make – once the non-vegetarian items were removed, there was nothing left to make a salad from. Other salads featuring non-veg items, well, we just stripped them out and made the bones of the salad. We thought about tarting them up by substituting other ingredients, but actually we enjoyed the really pared down salads with killer dressings. We did. Simple is good. (Over the top complex is good too, hey Ottolenghi?)

Some salads we changed a little, due to availability of local ingredients, some we added a couple of items – white pepper, for example, to Asian style salads (my absolute love), or something we might have sitting on our kitchen bench that made a good addition. Pickled cumquats made it into a tart quinoa salad, and were divine. Some pickled jicama topped another salad, adding that delightful apple-flavoured crunch. But mostly, we left the original version alone.

And there you have it. Our long, multi-year journey of Salads with Bittman. I hope you like this one, #99 on his list. Please enjoy! Then browse all of our others.

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Grain and Grape Salad | Barley Salad with Grapes

We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekah, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.

This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.

Are you looking for similar recipes? Try Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.

You can browse all of our Barley recipes, and all of our many Salads. If you want to see the Bittman Salads that we have made, they are here. Or simply browse our Early Winter recipes.

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30 Salads for Early Spring

Early Spring sees the arrival of Spring rains and windy weather. While the beginning of Spring can still be cold, there are also glorious sunny days with mild temperatures. Gardens begin to bring a bounty of colour. And Spring vegetables arrive – greens, peas, broad beans, asparagus – all delicious.

Salads still have some substance for the cooler days, but begin to get lighter. Grains are there but fresh Spring produce creeps in. Light salads might appear on the table. Certainly salads are more common than during the depths of Winter.

Check out some of our other collections:

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Coconut Rice and Peas Salad with Spinach

Rice makes great salads – cooked, cooled, tossed with other ingredients, a dressing added if necessary, and served at room temperature. It is a variation on the Indian and Middle Eastern Pilaf, and is just as good.

Rice Salads have moved away from the rice salads that my Mother used to make. They were bland, and depended on the play of colours of capsicums, tomatoes and cucumber for their appeal. Sorry Mum, it was the fashion of the time, I know, but I am glad we have moved on from these salads.

Today, we make rice salads in such a variety of ways. You will enjoy this one where the rice is cooked in coconut milk and tossed with peas, nuts and spinach.

Are you after similar recipes? Try Spicy Rice and Fermented Black Bean Salad, South Indian Coconut Rice, and Balinese Coconut Rice.

You can browse our Rice Salads, or all of our many many Salads. Our Pea recipes are here. Or explore our Early Winter recipes for inspiration.

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Red Cabbage Slaw with Barberries

Red cabbage, a colourful addition to a winter kitchen. Here we make a simple slaw with it, flavoured with juniper berries and barberries or cranberries. It is quick and easy, and a gorgeous addition to your Winter table.

The cabbage can be used raw, as in a traditional slaw, or sauteed briefly for a warm slaw.

Similar dishes include Crunchy Root Vegetable Slaw, Grilled Sweetcorn Slaw, and Fancy Pants Coleslaw.

Browse all of our Slaw recipes and all of our many many Salads. Or explore our Mid Winter dishes.

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Quinoa or Couscous Salad with Orange

A beautiful salad with the slightest suggestion of Middle Eastern flavours and mixing the sweet with the savoury. It is a great Winter salad, when oranges ripen and hang soft and juicy on the trees in the back yard.

We have a few Quinoa salads, either published or coming up. I like to make 2 or 3 of them through the week for lunches or to accompany dinner, cooking enough quinoa for the 3 salads at the beginning of the week. It makes life easy!

Are you after similar recipes? Try Quinoa Salad with Apricots and Pecans, Light Couscous Salads, and Pumpkin Couscous Salad.

All of our Quinoa recipes are here, and our Couscous recipes here. Try some Orange recipes. Browse all of our many many salads, or just the Bittman Salads that we have cooked. Or explore our Early Winter dishes.

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Burghul and Chickpea Salad with Cherry Tomatoes

Did you know there are so many different types of Burghul, from extra fine to extra coarse? You must search out your Middle Eastern grocery and explore the different types. At the moment, we are using a coarse one that comes mixed with small pieces of toasted vermicelli noodles. Its delicious and the noodles add a lovely visual and textural effect.

This is a lovely easy salad where Burghul is mixed chickpeas, and with tomatoes, herbs and spices. Like most salads made from grains, not much is needed to make the salad utterly delicious. The likes of Ottolenghi may disagree with me, they layer fabulous flavours upon fabulous flavours, but for weekdays, for the utter enjoyment of the ingredients, and indeed for frugal pantries, the simple approach is utterly delicious.

Are you looking for similar recipes? Try Burghul with Pinenuts and Sultanas, Burghul Salad with Pomegranates, Olives and Hazelnuts, and Chickpea Salad with Preserved Lemon and Feta.

Or browse all of our Burghul recipes, and our Chickpea recipes. All of our many many salads are here, or check just the Bittman Salads that we have cooked. Alternatively, explore our Early Winter dishes.

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Dakos | Tomato and Bread Salad from Crete

Dakos, the salad, is a loved salad of Crete, made with rock hard crisp breads and tomatoes, feta and olives. Ottolenghi has a version in his book Plenty More, born of his stay in Crete where he fell in love with it.

Dakos is alsothe name given to  oven-dried breads (often called rusks), which are made with barley to make them sweeter, nuttier and more crunchy than their wheat-only counterparts. Spread out on a plate and covered with the best ripest chopped tomatoes, good olive oil, some crumbled white cheese and black olives, they are seriously addictive. (Confusingly, both this dish and the unadorned rusks themselves are called Dakos!)

Cretan barley rusks aren’t easy to come by (try Greek grocers or online), but the salad Dakos is easy to make with any dried bread, e.g. the Italian Frese Integrali (aka friselle, freselle, frisedde, fresedde, frise) or the Swedish wholemeal Krisprolls, which are more commonly available in some supermarkets and many specialty stores. The tomato juices and vinegar seep into and soften the dry bread as they mix with the creamy cheese and olive oil, to create a timeless Greek experience.

However, if you don’t have access to Dakos or other rusks, try drizzling some medium thick slices of wheat bread with olive oil and baking for 10 – 15 mins in a 175C – 180C oven. They need to be hard, and the ingredients of the salad soak into the bread to soften it and make it addictively delicious.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. There is a rich and beefy depth to end-of-season tomatoes that can exceed even those of high summer, but if yours are anything other than bursting with flavour, a pinch of sugar or a few drops of balsamic vinegar will help draw out their natural sweetness. And maybe mix your feta with some ricotta, to simulate the flavour of the sweet Cretan mizithra cheese, which is often served with dakos. (Thanks for this advice, Ottolenghi.)

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Simple Tomato Bread Salad, and Tapanade Bread Salad with Mozzarella.

Browse all of our Tomato Salads, and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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