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You choose from the colorful cool vegetables in this Mediterranean lunch.

In Mediterranean countries at lunchtime or in early evening, you are often presented with a tray or cart laden with colorful vegetable dishes. Together, they make up a light but attractive meal; your task is simply to choose among them.

Some of the dishes are as simple as shredded carrots dressed with lemon juice. Others are somewhat more elaborate. But all are prepared ahead and served at room temperature, which makes this kind of meal especially manageable for warm-weather entertaining.

You could offer two or three of the seven salads here as a first course for 6 people. But to make a complete meal for 4 or 5 people, present all of the salads in our menu. To give the meal more staying power, you might include sliced cold cuts and cheese, hard-cooked eggs, or canned sardines or tuna.

Present these bright salads in individual dishes or bowls grouped on a tray, or mound them on a lettuce-lined platter.

If you serve meat or cheese, allow about 1/4 pound total per serving. Shredded Beets Vinaigrette

Cut off and discard tops from 2 pounds beets. Peel beets, then shred in a food processor or through large holes of a hand grater. You should have about 6 cups.

Pour 2/3 cup vinaigrette (recipe follows) over beets; mix well. Season with salt and pepper. Serve; or cover and let stand up to 6 hours or chill overnight. Garnish with fresh dill, if desired. Serves 6. Shredded Lemon Carrots

Peel 6 large carrots (1-1/3 lbs.) and shred in a food processor or through the large holes of a hand grater. You should have about 4 cups. Combine carrots with 1/2 cup lemon juice. Season with salt and pepper. If made ahead, cover and let stand up to 6 hours or refrigerate as long as overnight. Serves 6. Turnip Salad Dijon

Scrub and peel 2 pounds turnips. Shred turnips in a food processor or cut with a knife into thin matchstick-size pieces (you should have about 6 cups).

Combine 2/3 cup homemade or purchased mayonnaise and 2 tablespoons Dijon mustard. Mix turnips and mayonnaise mixture. Season with salt and pepper. Serve; or cover and let stand up to 6 hours or chill overnight. Garnish with fresh dill, if desired. Serves 6. Marinated Cherry Tomatoes with Green Onions

Immerse 12 to 16 cherry tomatoes, a few at a time, into boiling water for about 30 seconds. Lift from water and peel. Place tomatoes in a small bowl. Cover with 1/3 cup vinaigrette (recipe below right). Use; or cover and let stand up to 6 hours or chill overnight.

Trim off roots and about 1/2 inch of green tops of 12 to 16 green onions. Immerse onions, a few at a time, in boiling water until green ends begin to go limp, about 20 seconds. Lift out and immerse in ice water; when cool, lay onions out on a paper towel. Use; or cover and let stand up to 6 hours or chill overnight.

To serve, pour tomatoes and marinade into a serving dish and arrange with onion alongside. Serves 6. Julienne Zucchini Salad

Trim ends off 4 medium-size (about 1-1/2 lbs.) zucchini. Using a knife or Oriental shedder, cut zucchini lengthwise into long, thin slivers (to use shredder, draw squash their full length acrosss large shredding blade). You should have about 6 cups.

Combine zucchini with 3 tablespoons olive or salad oil and 1-1/2 tablespoons white wine vinegar. Season with salt and pepper. Serve; or cover and let stand up to 6 hours or chill overnight. Serves 6. Dressed New Potatoes

Select 12 to 16 small red thin-skinned potatoes (about 1-1/2-in. diameter). Scrub and cut off a strip of peel around the center of each. Steam on a rack over boiling water until tender when pierced, about 20 minutes. Cool slightly, then combine in a bowl with 1/3 cup each white wine vinegar and vinaigrette (recipe below). Let cool to serve; or cover and let stand up to 6 hours or chill overnight.

Sprinkle with sliced green onion or chopped parsley. Serves 6. Sauteed Red Peppers with Basil

Remove stem and seeds from 2 large red bell peppers and cut lengthwise into 1/2-inch-wide strips. Pour 2 tablespoons salad oil into an 8- to 10-inch frying pan and place over medium heat. Add peppers and cook, stirring, until tender, about 8 minutes. Stir in 2 tablespoons chopped fresh basil (or 1 teaspoon dry basil). Season with salt and pepper. Serve; or cover and let stand up to 6 hours or chill overnight. Garnish with a sprig of fresh basil, if desired. Serves 6. Vinaigrette

Stir together 3 tablespoons finely chopped shallots or red onion; 1 tablespoon dry mustard; 1 clove garlic, minced or pressed; 1/3 cup white wine vinegar; and 1 cup olive or salad oil. Use, or cover and let stand up to 2 days. Mix well before using. Makes about 1-1/3 cups.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1984
Words:831
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