Monks’ salad with garlicky dressing

Monks’ salad with garlicky dressing

By
From
Saha
Serves
4
Photographer
Matt Harvey

You’ll find boiled vegetable salads all around the eastern Mediterranean. They are sometimes boiled in water and served warm with creamy dressings, or, as in this recipe, slow-cooked in oil to melting tenderness.

Spice bag

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 red bullet chilli, split lengthways
1 bunch baby turnips
1 bunch baby carrots
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
small garlic clove, crushed with ½ teaspoon salt
1/2 cup coriander leaves
salt and lots of pepper

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 amongst 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 down 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 and scatter on the coriander leaves. Pour on the dressing, toss everything together, then taste and season with plenty of freshly ground salt and pepper.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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