I'm starting a sauce project. To become well versed in a variety of sauces, dressings, etc. Spring is here and with that, the start of vegetables that need to be sauced and dressed, right?
First up on the sauce project from Saveurs--
Mechouia with vegetables of the season (cabbage, navet (can't remember in English), beets)
2 T. olive oil
10 or so flat parsley sprigs
5 mint sprigs
1/2 thing of chives
5 sprigs of cilantro
a pinch of cumin
a pinch of paprika
a pinch of piment d'Espelette (I used a dried cayenne pepper)
2 garlic cloves
1 lemon for its zest
salt
Prepare the vinaigrette by mixing the garlic, a little zest, 2 T lemon juice, a little salt, the spices and olive oil. Chop the herbs finely. Mix chopped/sliced vegetables separately with a little sauce and with the herbs.
Chick pea salad with a mint dressing:
chickpeas
lemon juice
6 T olive oil
5 sprigs of mint
1/2 t cumin
2 green onions (I used leeks)
1/2 lemon confit (I omitted this)
salt, pepper
Mix the lemon juice and oil. Add the cumin, salt and pepper. Slice the green onions and mint. Cut the lemon confit into cubes. Put 'em all together with the chickpeas. Very fresh!
