African Chopped Salad With Yogurt And Brown Butter Recipes

SOUTH AFRICAN POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

BEVERLY HILLS CHOPPED SALAD

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
• Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
• Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
• Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
• Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
• Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

NORTH AFRICAN BULGAR SALAD

Steps:

• Place the bulgar wheat in a large bowl.
• Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
• Stir occasionally with a fork to break up any clumps.
• While soaking the wheat, broil the red pepper in the oven until softened.
• Let cool, then peel & remove the seeds.
• Slice into thin strips to be used later.
• In a mixing bowl, whisk together the oil, lemon juice, & spices.
• Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
• Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
• Garnish with lime wedges.

CUCUMBER SALAD WITH YOGURT

Steps:

• Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

AFRICAN CHOPPED SALAD WITH YOGURT AND BROWN BUTTER

Steps:

• In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil.
• Add the tomatoes, cucumber, onion, bell peppers, cilantro and parsley.
• Season the chopped salad with salt and pepper and toss.
• Stir the yogurt and drizzle over the top.
• In a small skillet, cook the butter over moderately high heat, swirling the pan until the butter is fragrant and just starts to turn brown; about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top.
• Serve immediately.