- accent
- iceberg lettuce
- white vinegar
Select firm, dry, fully orange fruit with stems. The rounded variety is generally sweeter and milder than the oval. Rinse kumquats in very hot water, then dry thoroughly.
Stem, rinse, and dry. For a mellow flavor drop into boiling water for 20 seconds, then drain and chill in ice water. Dry and refrigerate.
- raisins
- balsamic vinegar
- olive oil
- chopped walnuts
- olive oil
- chicken broth
- Olive oil
- vinegar
- Mandarin orange juice
- Mixed lettuce greens
- fresh orange juice
- fresh lemon juice
- minced shallots
- fresh flat-leaf parsley leaves
- finely chopped fresh chives
- extra-virgin olive oil
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
- Salt and freshly ground black pepper
- finely chopped flat leaf parsley
- extra-virgin olive oil
- Juice of 1 lemon
- cured olives
- light mayonnaise
- shredded carrots
- frozen peas
- tricolor fiori pasta
- lowfat milk
- brown sugar
- creamy peanut butter
- sesame seeds
- shredded carrots
- shredded cooked chicken
- snow peas
- reduced-sodium soy sauce
- long fusilli
- sesame oil
- rice or apple-cider vinegar
- cooked fajita-style chicken strips
- wagon-wheel pasta
- canola oil
- Salt and pepper to taste