Salad | Lebanese with a twist

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Today I had a friend over for lunch and I was very eager to try a recipe from Comptoir Libanais.

The salad is easy to make it’s only that the ‘leaf parsley’ is an ingredient hard to find in a regular shop here. As it’s the main ingredient of the salad you can’t really replace it with anything else. The original recipe is without feta cheese. I think it’s a great addition as it wouldn’t be filling enough to provide as lunch and it would be better as a side dish. I served the salad with warm brown french bread from the oven.

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Salad | Waldorf Astoria

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How exciting, another gathering with The International Cooking Club ! The theme for this get together is Seasonal Produce. The variety of dishes is just great. This time my contribution consisted of two different salads.

This recipe is one of them, the Waldorf Salad, an American fruit salad with walnuts, apples, celery and mayonnaise. It’s one of the most famous salads ever and there are a lot of variations.

The maître d’hôtel (at New York’s Waldorf-Astoria Hotel), Oscar Tschirky first created the Waldorf salad  in 1896 and it was an instant success. Continue reading

Salad | Vietnamese

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A feast of flavours! Tonight is Friday night! The best evening to relax and enjoy a bit of cooking. This time I’m experimenting with a Vietnamese salad. The dish is based on the recipe from chef Gordon Ramsay’s book: Gordon’s Great Escape Southeast-Asia 

In the Vietnamese cuisine there are very important and distinctive taste elements like coriander, mint leaves, ginger, garlic and rice vinegar. It’s certainly not heavy as many of the dishes contain coconut milk.

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Greens | Potatoes and Vegetables

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Salad of potatoes, dressed up. Celery was originally used as a medicine and sometimes also fed to horses. I know that nowadays some people still wish it were only fed to the horses. Even for a non celery lover (like my husband), this dish is more than bearable! It’s also great to serve on the side at a party. I particularly like to use ‘dijonaise’ instead of a regular mustard. Whichever you choose, keep in mind that the taste of the mustard is strong and determines the impact of the whole dish.

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