TUNISIAN WINTER SQUASH SALAD
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."
Provided by Tara Parker-Pope
Categories side dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
- Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to help get rid of excess water.
- Transfer the mixture to a large bowl and stir in the harissa, salt to taste, the coriander, lemon juice and olive oil. Taste, adjust the seasonings, then serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 3 grams
TUNISIAN SALAD
Make and share this Tunisian Salad recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop apples and vegetables very fine.
- Mix dressing and pour over salad.
- Let stand at least 2 hours before serving.
SLATA TUNISIYA - TUNISIAN SALAD
Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.
Provided by Mme M
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
- Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
- Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
- Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
- This should be eaten at room temperature.
Nutrition Facts : Calories 700.2, Fat 66.3, SaturatedFat 12.8, Cholesterol 132.8, Sodium 907.7, Carbohydrate 13.2, Fiber 3.8, Sugar 7, Protein 16.4
TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY
Provided by Joan Nathan
Categories easy, quick, weekday, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
- Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams
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