A few weeks back while visiting a friend, I perused her copy of Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant, it is a book that has been on my shelf for almost 20 years. My copy is signed by many of the authors, I remember attending their book launch party at the Cornell Bookstore. Sheesh, am I dating myself or what?
After returning home, I pulled my book off the shelf and began to dog-ear page after page. The first recipe that I made was Fatima’s Salad. There will be more recipes in the upcoming weeks.
This salad is not a complicated recipe but it presents as a glamorous salad that you might be serve at a fancy party. Marco thought it was a special occasion. The children thought we had company coming.
I posted this recipe today keeping in mind that you may have bunches of hard boiled Easter eggs that need to be used up.
Fatima’s salad is named after one of the authors’ mothers. It is featured in the North Africa chapter of the cookbook. It consists of cooked vegetables that have been chilled, hard boiled eggs, olives and a brightly flavored, yet very simple parsley vinaigrette – perfect for a Meatless Monday.
Mix and match for your family. I went heavy on the veggies that we love and light on the ingredients that only I prefer (olives and beets). It is mostly made ahead which makes dinner much easier on the cook. Leftovers were perfect the next day for lunch.
In honor of full disclosure, I will note that all three children requested cereal for supper when presented with this meal but they all picked at certain ingredients on the salad platter. Marco tried everything but passed on the dressing because of his vinegar aversions. I just rolled my eyes and blissfully enjoyed every bite. The dressing pulls this salad together and nicely compliments each vegetable.
Fatima’s Salad loosely adapted for the Mayone clan from Sundays at Moosewood Restaurant.
Generously serves 4.
All of the cooked vegetables can be prepared one day in advance and kept refrigerated until needed.
1 head butter (Boston) lettuce
1 lb. baby fingerling potatoes, cooked, cooled and halved lengthwise
2 carrots, peeled, cooked to crisp tender and thickly sliced
1 or 2 yellow or red beets, cooked, peeled and sliced
1 red bell pepper, sliced
1/4 cup (or more) olives
4 hard boiled eggs, quartered
freshly ground black pepper
1/3 cup extra-virgin olive oil
2 1/2 Tbsp. red wine vinegar
1/2 tsp. kosher salt, more to taste
1/4 tsp.ground black pepper
1/4 cup flat leat parsley leaves
Layer the salad leaves onto a serving platter. Arrange the vegetables on top of the lettuce.
Make the dressing by adding all of the ingredients to a blender and process until smooth. Drizzle the dressing onto the vegetables and garnish the platter with the eggs and olives or simply serve the dressing on the side.