This very aromatic salad will be a perfect addition to a grill party or simply as side dish.
I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.
You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!
It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
Philippines is an Asian country with strong Latin influences. An example of this phenomenon is this salsa. No special ingredients like Thai fish sauce, soy sauce and other Asian condiments are needed, this preparation is based simply on fresh ingredients!
You can use this as side to fish, meat and even to grilled meat. Simply delicious!
Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.
In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.
Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!
1 big eggplant (about 250 g), if possible the long kind
1 red pepper, optional
200 g shrimps
1 shallot, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons fish sauce, alternative light soy sauce
1/2 tablespoon palm sugar, alternative brown sugar
1 fresh, chili if possible bird’s eye chili
1/2 green mango or 1 apple, peeled cut into thin wedges, optional
2 tablespoon thick coconut milk, optional
1 tablespoon grinded dried shrimp, alternative dry roasted coconut flakes
Roast the eggplant and the pepper over hot charcoals turning from time to time until the skin are completely roasted. If you don’t have this possibility, you can broil them in the oven, flipping from time to time. Remove from heat and set aside covered to cool down. When they are cooled enough but still warm, remove the skin. Set aside.
In the meantime heat little water and boil and cook the shrimps for 2-3 minutes until they turn pink. Drain, remove the skin (except of the tail) and set aside.
Combine lime juice, fish sauce, sugar and chili. Stir to dissolve the sugar.
Dice eggplant and peppers, prepare the shallot and peel and slice apple.
In a bowl combine eggplant, peppers, shallot, apple and shrimps. Pour sauce over this and toss gently. Transfer to a serving plate.
Top with coconut milk, sprinkle with dried shrimps and serve immediately.
A refreshing and healthy low sodium salad. I love this dressing very much and I’ve prepared this many times (usually without passion fruit because I don’t have these always on hand) and I got a lot of good comments. Sometimes I top this with salted caramelized chopped walnuts.
I hope this Bahamian recipe will inspire you to prepare a tropical salad soon as this is wonderful way to enjoy summer dishes reducing calories but not taste; a real explosion of flavors!
Celebrate spring going out and collecting edible flower, herbs and arranging them to prepare a salad!
I love wild food and I prepare often wonderful dishes with this, but recommend you to use ONLY what you know and you are sure it’s edible!
This dish composition started in my mind a few days ago as I discovered how wonderful roasted cherries… and I are still have some in the freezer! The new cherries season is approaching it’s a must use what I’ve stored from last year.
Bitter cress! Actually a lot of hairy bitter cress is growing in my garden. Long time ago a Chinese friend saw in this in my garden and he said that in China they have to “buy” it … and here is a weed! Well, not today, today this came on our dish and, yum, how good it is!