Garbanzo Salad

Garbano (aka chickpea) is packed with protein; dietary fiber, folate, and minerals. There are many ways to use chickpeas, and this salad can also be used in various ways.

(chickpeas in their shells)

Ensalada de garbanzos (Spanish)

1 can (15 ounce/430 g) organic garbanzos beans, drained and rinsed

1 Tbs. (15 g) each: mustard and chopped pickles

1 Tbs. (15 ml) soy sauce or dairy-free liquid aminos

1/2 cup (120 ml) (dairy-free) mayonnaise

1/2 chopped organic onion

juice of 1 organic lemon

parsley

optional: 

• chopped organic celery
• chili powder
• cayenne
• garlic
• ginger
• cumin
• turmeric
• paprika
• salt and black pepper

uno 1. Mash the beans with a fork or potato peeler 

dos 2. Mix in the rest of the ingredients.

Serve 

• as a salad
• in a wrap
• filler for a toco
• over organic spinach or leaf greens
• side dish
• main dish
• appetizer
• etc.

 Try some of the other bean dishes: https://veggiefernandezs.blogspot.com/search/label/Beans

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Shrimp Salad

This is a very French recipe for that special luncheon.

La Salade de Crevettes (French)

Serves 6-8

(It can be chilled up to 4 hours.)

Shrimp Sauce:

zest of 1 organic lemon

juice of 1/2 lemon

1/4 cup (30 g) organic cornichons (small pickles), chopped

1/2 cup (65 g) (dairy-free) mayonnaise

2 Tbs. (30 g) each: minced chives, horseradish and Dijon mustard

2 Tbs. (30 ml) host sauce or more to taste

1 Tbs. (15 g) each: smoked paprika and garlic powder

kosher salt and black pepper

un 1. Combine all the ingredients in a bowl.

deux 2. Cover and refrigerate until ready to serve.

For the salad:

1 organic lemon, cut in half

1/2 cup (65 g) kosher salt

1/4 cup (30 g) organic sugar

1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined

6 organic celery stalks, sliced thinly

1 bunch organic scallions, sliced thinly

black pepper

1 head organic radicchio or butter lettuce

organic: radishes, snap peas, cucumbers, and cherry tomatoes

blanched organic asparagus or green beans

hardboiled organic eggs, cut in half

(gluten-free) crackers

trois 3. Fill a large pot with 10 cups (2400 ml) water.

quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.

cinq 5. Stir in the salt and sugar.

six 6. Cover and bring to a boil over medium-high heat.

sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.

huit 8. Stir in the shrimp and turn off the heat.

neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.

dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.

onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.

douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.

treize 13. Transfer the shrimp to a platter, chilled if desired.

Serving:

quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.

quinze 15. Platte with the lettuce leaves with the shrimp.

seize 16. Arrange the vegetables.

dix-sept 17. Nestle in the sliced eggs.

dix-huit 18. Add handful of cracks on the platter or on the side.

dix-neuf 19. Pour the remaining sauce.

Bon Appetit

Try the many variations of salads: https://veggiefernandezs.blogspot.com/search/label/salads

 

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Russian Potato Salad

 Russian potato salad has less ingredients than German potato salads. 

Картофельный Салат (Russian)

/ kartofelʹnyy salat/

Serves 6

A. Potatoes / Картофель /kartofel' :

2 pounds (910 g) organic potatoes

chopped organic scallions or onions

fresh or dried dill

chopped sweet-sour pickles

sliced organic radishes

garnish: dill sprigs

один  /a-deen/ 1. Cover the potatoes water water, bring to boil.

два  /dva/ 2. Reduce to low, cover and cook about 25 minutes.

три  /tree/ 3. Drain and slice thinly.

B. Potato dressing / Картофельная заправка /kartofel'naya zapravka/: 

1 cup (130 g) (dairy-free) organic mayonnaise

1 tsp. (5 ml) Worcestershire sauce

2 Tbs. (30 ml) each: ketchup and white wine vine

1 tsp. (5 ml) horseradish sauce

четыре  /chye-tir-ye/ 4. Whisk all the ingredients.

C. Making the salad:

пять   /pyat/ 5. In a bowl, add the potatoes, scallions/onions, dill, pickles and radishes.

шесть   /shest/ 6. Toss in the dressing.

семь   /syem/ 7. Refrigerate for 45 minutes.

восемь  /vo-syem/ 8. Remove and garnish with the dill springs.

Try "Berlin Potato Salad / Berliner Kartoffelsalat" https://veggiefernandezs.blogspot.com/2021/07/berlin-potato-salad.html

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Berlin Potato Salad

Our family lived in West Berlin for 6 years. Bratwurst, Kartoffelsalat mit (with) dunkles (dark) Bier were a favorite of my mom and mine.-Mike

Berliner Kartoffelsalat (German)

2 pounds (910 g) organic potatoes (Kartoffeln)

1 organic diced onion (Zwiebel)

1/3 cup (00 ml) vinegar (Essig)

1/8 tsp. (16 g) organic sugar (Zucker)

2 tsp. (10 ml) chopped parsley (Petersilie)

2 dill pickles or German pickles (Gurken) (a gherkin-cucumber pickled in a brine, vinegar and fermented)

caraway seeds (Kümmel )

2 Tbs. (30 ml) olive oil (Olivenöl )

eins 1. Boil the unpeeled potatoes with some salt and the caraway until the potatoes are tender.

zwei 2. Peel and slice while still warm.

drei 3. Place in a large salad bowl.

vier 4. Boil onions, pickles, some salt and pepper, vinegar, and oil in a little water until the onions are tender.

fünf 5. Pour over the potatoes.

sechs 6. Mix and let cool for 2 hours.

sieben 7. Sprinkle with parsley before serving.

Prost! 🍺

🍺 Cheers!

Try "Russian Potato Salad / Картофельный Салат (Russian) / kartofelʹnyy salat/:

https://veggiefernandezs.blogspot.com/2022/07/russian-potato-salad.html

 

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