Monks’ salad with garlicky dressing

Monks’ salad with garlicky dressing

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Another of our favourite cooked vegetable salads. Serve as is, or with a dollop of creamy, Garlicky toum.

Ingredients

Quantity Ingredient
1 bunch baby turnips, peeled
1/2 bunch baby carrots, scraped
1/2 bunch baby heirloom carrots, scraped
8 baby leeks
8 shallots, peeled
1/2 small cauliflower, broken into florets
150g baby green beans
olive oil
60ml sherry vinegar
80ml extra-virgin olive oil
1 small garlic clove, crushed with 1/2 teaspoon salt
sea salt and freshly ground black pepper

Spice bag

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 red bullet chilli, split lengthwise

Method

  1. Wash, dry and trim all the vegetables. Put them in a large, heavy-based casserole dish and pour on enough olive oil to cover them. Tuck the spice bag in among the vegetables and bring to the boil. Then lower the heat as far as possible — you just want to see the odd tiny bubble rising to the surface. Cook for about 10 minutes, by which time the vegetables should be just tender. Turn off the heat and leave the vegetables to cool in the oil.
  2. Remove the vegetables from the oil and put them into a colander to drain. Discard the spice bag. Whisk together the vinegar, oil and garlic paste to make a dressing. Tip the vegetables into a large bowl, pour on the dressing, toss everything together, then taste and season with plenty of salt and pepper.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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