I go back to the archive and see what recipes should I make and add to keep a variety. I find that I should no longer post any salad recipe. But HOW CAN I? I LOVE SALADS
Mind you, when I say SALAD, I don’t mean lettuce and tomato and cucumber. This is a plain old [BORING] salad.
My salads are usually fun and exciting as I use ingredients that are not typical in restaurants. I love mixing between grains like lentils and freekeh, and big filling vegetables like zucchinis, carrots, peppers, and radishes, and leafy greens like the superfood spinach and rockets leaves and chards. All those are things you can easily get in the produce shops with an average price tag.
The inspiration behind this salad is a similar version I’ve tried in one of my favorites restaurants/coffee shop in Beirut; Qahwet El Franj. Rabih, the owner, crafted this salad some time ago and I tried it even before it was on the menu.
I tried replicating it at home with vegetables I had in the fridge. This one is grain-free but veggie-LOADED. Use whatever vegetables you have at hand. The key here is to marinate and grill at high heat to char the vegetables but keep them crunchy. The marination seeps into the cut produce and flavors them and I like to use the leftover marination to make the dressing. It is all the JUICES you need! Don’t let it go to waste
Let me know if you make this salad and send me photos of it