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4.1M views · 9.6K reactions | Carrot Salad With Honey Dijon Dressing | 🥕🥕 I ALWAYS have carrots in my fridge!!! https://www.recipetineats.com/carrot-salad-with-honey-dijon-dressing/ | By RecipeTinFacebook

4.1M views · 9.6K reactions | Carrot Salad With Honey Dijon Dressing | 🥕🥕 I ALWAYS have carrots in my fridge!!! https://www.recipetineats.com/carrot-salad-with-honey-dijon-dressing/ | By RecipeTinFacebook

Moroccan Carrot Lentil Salad

Tex-Mex Salad & Jalapeño Cocktails with Ina Garten! 🌶️🥗 | Barefoot Contessa | jalapeño, Tex-Mex, Ina Garten, Margarita | Ina prepares a flavourful Tex-Mex salad and a Jalapeño Margarita with a spicy kick! 🌶️ #BarefootContessa | By Food Network UK | If you're looking for a totally delicious and versatile Tex Mex Salad, I've got just the thing. It's fiesta corn and avocado salad. I'm going to start with the corn. So, let me tell you how I do this. First, I cut off the bottom of the corn so it'll stand up straight and then, I run my knife between the kernels and the husk just straight down and they all just come off. I cook this in salted boiling water for about five to 7 minutes. Really depends on how tender the kernels are. So, this is my system for cutting corn. Instead of having a bounce all over the kitchen, I get a sheet pan and a clean kitchen towel and I just cut the kernels right on to the kitchen towel just like this. So that's three years of corn and then pick up the kitchen towel and just put all the kernels right into the bowl. That works, right? Okay, the next I need cherry tomatoes. I've got one pint of cherry tomatoes. I use heirloom tomatoes 'cuz they look great. Cut in half through the stem and then, half a cup of red onion. Tex Max needs onion, right? And I've got one Helen Pepper and I'm going to show you how I cut it so that you have perfect little dice. Just cut it right down the sides like that and you get flat pieces that you can dice really easily. I know there's some leftover can snack on it. So, I'm just going to dice this in like half-inch dice. You can use orange pepper, red pepper, yellow pepper, or all three. If you want a real fiesta. Somehow I think you should make this salad when corn is in season. You could use frozen corn but it really never taste the same. I sometimes serve this a first course like a salad but it's a great side dish or it's gorgeous on a buffet. Next is two jalapeno peppers. What I did was I seeded them, took those ribs out, and minced them really finely. Gives a lot of heat. It's great. Makes a very text mix. Okay, next is a lime vinaigrette which is going to really wake up all these sort of Tex Mex flavors. I'm starting with quarter of a cup of freshly-squeezed lime juice. I need two tablespoons of olive oil, one and a half teaspoons of lime zest that's got a lot of flavor in it little garlic just one teaspoon minced garlic and because it's Tex Mex, quarter of a teaspoon of Chipotle chili powder which is chili powder but it's got a little smokiness in it. 1 teaspoon of salt, and/ 2 teaspoon of pepper. I'm just going to whisk it all together. I love these little whisks. I love making vinaigrette in a measuring cup. You can measure it and whisk at the same time. Okay, I'm going to pour this over the salad. It's going to really be delicious. Think of all the flavors in this. Give it a big stir. Just make sure it's really well combined. It does look like a fiesta, doesn't it? Very beautiful and I have one more thing to add, avocado. What I did was I diced two avocados and I tossed them with lemon juice just to keep them from turning brown and I added at the end because I don't want it to get too much up. I want to see the diced avocado. Okay, little more salt and pepper. Make sure it's really well seasoned because it is after all Tex Max just going to taste it just to make sure it's good It's great. Got great heat but it's also sweet from the corn and the tomatoes. Okay, now I'm going to put it in a serving bowl and while I do that, let me show you some ways that I love to serve the salad. So, I use it in my roasted salmon tacos instead of guacamole for a real change. It's great on the side with slow roasted spiced pork. Or tequila lime chicken. It's wonderful on a food table and it's always the first to go. This is the way I usually serve it. Put it in the middle of the table for first course and everybody just helps themselves and now you know why I call it a fiesta corn salad. It just looks like a fiesta. Yeah. It's no secret that I'm a major fan of margaritas. Obviously, I'm not alone because it's an official margarita day in the United States. I'm going to shake things up literally by making jalapeno margaritas and the secret is in this. I marinate a jalapeno in the tequila. I'll show you how I do it. I pierced a small jalapeno pepper in eight places with the tip of a sharp pairing knife. Then I cut it in half lengthwise leaving the seeds and the ribs. Put it into a four cup liquid measuring cup. Poured in one and a half cups of silver tequila. Covered it with plastic wrap and let it sit at room temperature for twenty-four hours. And voila, your own homemade jalapeno tequila. So, I love to make drinks in big pictures. I don't like making them one at a time. So, that's what I'm going to do. So, one thing you don't want in your drink is jalapeno seeds. So, I'm going to strain it. Make sure that nobody's biting into jalapenos in their cocktail. Next is one cup of orange liqueur. And measure it carefully. Make sure the balance of flavors is right. Right in the pitcher. Well, you can't have margaritas without lots of freshly-squeezed lime juice and I have one cup. This pitcher is going to make six cocktails. And I add something unusual which is lemon juice. There's something kind of sweet about limes and I like the acidity of lemon juice. So, it's a quarter of a cup of freshly-squeezed lemon juice and then, two more things that I add, little bit of honey. I don't know how traditional that is, two tablespoons and a pinch of salt. Really brings out the citrusy flavors. Give it a big stir and now, all I have to do is shake it up. Okay. So, I've got a cocktail shaker filled with ice. Now, I'm just going to pour the mixture in. You can serve these over ice. I really like them shaking. I don't know. Just changes the taste. Take it for about 15 seconds. It's longer than you think. You can make it more or less spicy but I like it just like this. This smells good. You can smell the lime juice and the lemon juice, the tequila. Let's see if it's any good.

Balela Salad | The Mediterranean Dish | Mediterranean cuisine, Arabic, dish | In Arabic, the word “balela” means “cooked chickpeas.” Balela salad is an ancient Middle Eastern chickpea salad. It is simple, wholesome, bright, and... | By The Mediterranean Dish | - Not all chickpea salads are created equal. If you want the best, the most flavor-packed and the most satisfying, try balela. Come with me. (upbeat rock music) Balela, like a lot of Middle Eastern food, is all about layering flavor and using simple ingredients to create something extraordinary. (jazzy music) We're gonna start with the star of the show, balela. Balela means cooked chickpeas. That's where this balela salad gets its name from. This is not just your average chickpea salad. As you see, we have a lot of flavor, lots of veggies, and lots of fresh herbs. So we're gonna just chop up all the veggies, starting with a bell pepper. Max, I just started. Here you go. (laughs) He loves his peppers. We're gonna just chop real small. As with all beautiful, popular recipes, balela has many versions throughout the Middle East and the Eastern Mediterranean, and this one just happens to be closer to the balela salad I grew up with and the one that I loved most from Alexandria, Egypt. One bell pepper goes right in. And this is one of those salads, because it doesn't have, you know, lettuce, this is a salad you can prepare ahead of time. You can leave the tomatoes whole. I like to cut them only because then we can make use of their juices as they sit together with the rest of the ingredients. ♪ Tomato juice ♪ ♪ Tomato juice ♪ ♪ Also known as bloody Mary ♪ Right about now, I could use one. Balela's all about layering flavor upon flavor, and every opportunity is, or and every ingredient is a... Onion, garlic, your dressing, your beautiful herbs, all of these are opportunities and ways to add extra flavor and extra texture. All right, so we went in with some green onions, loads of flavor. I'm gonna use a jalapeno 'cause I want a little bit of heat, but if you don't, you can skip the jalapeno. Another option is to just remove the seeds. I'm sorry, Max, I cannot give you a jalapeno. Finely chop. Oh, here he is. My lawn guy's here. Without fail, every video day, my lawn guy shows up. In we go with a jalapeno pepper, some fresh herbs. So I'm gonna go with parsley and mint. In Mediterranean cooking, especially in a salad like we have here with this chickpea salad, we don't use herbs as a garnish. We use them as a key ingredient in our cooking, and that's what makes Mediterranean cooking and eating very exciting. Eating the Mediterranean way (inhales deeply) is so exciting. (chuckles) Bunch up our parsley. You can grab the recipe. It'll tell you exactly how much. I eyeball my balela salad every time. Nobody's ever mad about it. Parsley, in we go. Then we're gonna do some fresh mint. I do leave a bit of the parsley stem in the salad, but with mint, because the stem is kinda hard, I just remove the leaves. Chop your mint finely, and then we still have some more flavor to add. All right, we're going in with a bunch of olives tested for quality control. You can chop or you can leave them whole. I do a little bit of both. Kalamata olives and green olives, all going right in here. A little bit of sun dried tomato to give us some tang with a little sweetness to it. I told you this is not like any chickpea salad you've ever had, and I stand by what I said. So you're gonna chop this into strips. Chickpeas, in my opinion, are the little engine that could because they are so hardy, so satisfying, they're filled with protein and other good for you things. Couple cans of chickpeas can feed a whole family. Look how big this salad is. And this is one of my favorite salads to bring to a party or whatever because I can really prep the whole thing ahead of time and nothing will happen to it. In fact, as it sits, the flavors get even better. The flavors marry, and then you have a flavor party. I don't know why people don't believe me about the flavor party philosophy, but I have a whole thing going. (jazzy music) We're gonna make a zippy dressing that's gonna add an extra layer of flavor again. One or two garlic cloves, depending on who you're kissing, how many people, or, I'm sorry. (crew member laughs) Depending on whether you're kissing anyone at all. So I'm just gonna stick with one. (crew member laughs) Chop, chop chop, tiny, tiny, tiny. Balela goodness. If you're gonna use some garlic and you don't want it to stink too much, you soak your garlic in a bit of acid so it's vinegar. I'm gonna use also lemon so that this salad is extra zippy. Cup your hand, catch the seeds, squeeze like a pro. Apparently, my hand didn't do the one job it was supposed to do, which is catch the seeds. There we go. Next, we're just gonna season a good bit of kosher salt, black pepper. Remember, this is gonna season this whole party, so don't be stingy with the seasoning, right? A little bit of Aleppo pepper, it's not too hot. It has a little bit of heat but a lot of flavor. It has sweeter undertones. And then we have sumac for added brightness. One to 1 1/2 teaspoons each. Grab your baby whisk, combine this party, and then some good extraversion olive oil. For my salads, I like it peppery and strong and delicious, so I'm using our Early Harvest Greek extra virgin olive oil. You don't want a peppery one, then try our Italian. It's a little bit less intense. So this one here is liquid gold. Continue to whisk until all emulsified. If you don't feel like doing all this, you can just, you know, combine this whole party and call it good. It's not a big deal. (jazzy music) Watch the magic. Woo! Yeah, baby. Nice, big toss. I'm smelling all sorts of deliciousness here. And it is not a bad idea to make the salad at least maybe a half hour in advance and allow the flavors to marry and the chickpeas to soften a little bit in your dressing. That's all good flavor, baby. You want your bite to have all the goodness. Mm. Mm! (upbeat music) I did it again. Who made this, Max? Who made it? For the best balela salad recipe, head over to TheMediterraneanDish.com. I will see you later. Ciao. (upbeat music)

4.1M views · 9.6K reactions | Carrot Salad With Honey Dijon Dressing | 🥕🥕 I ALWAYS have carrots in my fridge!!! https://www.recipetineats.com/carrot-salad-with-honey-dijon-dressing/ | By RecipeTinFacebook

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