#1
Carrot and Raddish
2 carrots
2* radishes
Salt, pepper
Juice of one lemon
2-3 T oil
3-4 sprigs parsley
Grate radishes, peel and grate carrots. Spread the grated carrot on one side of a wide salad dish, with the radishes on the other. Mix lemon juice, salt, pepper and oil in a bowl, and drizzle over the radishes and carrots. Garnish with finely chopped parsley.
*Turkish radishes tend to be quite large; the object is to have equal parts carrot and radish.
#2
Cucumber with Walnuts
http://www.turkishcookbook.com/2009/06/cucumber-with-walnuts.php
(Cevizli Salatalik)
Cucumber with Walnuts
2 small cucumbers
1/2 cup walnuts, crumbled
1 garlic clove, mashed with salt
1 tbsp lemon juice
1/2 tsp crushed red pepper
Pinch of salt
Grate the cucumbers, squeeze a little bit to remove access water with your hand. Don’t squeeze too much! Toss them with walnuts, garlic, lemon juice, crushed pepper and salt. Serve it chilled.
#3
http://www.epicurious.com/recipes/food/views/Spicy-Tomato-Pepper-Cucumber-Mint-and-Parsley-Salad-355949
Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad Epicurious | April 2009
by Aglaia Kremezi
Mediterranean Hot And Spicy
This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.
Yield: 4 to 6 servings
ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)
preparation
Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.
Source Information
TMediterranean Hot and Spicy by Aglaia Kremezi
From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books.
