Recipe of the day: No-cook side salads for the Fourth

Tag : ginger roots


Place tomato wedges and diced cucumbers in mixing bowl. Season withsea salt and pepper. Drizzle with red wine vinegar, oil and, ifusing, lemon juice (which adds brightness). Crumble cheese over thedressed vegetables. Toss with the purslane, mint and basil. Serveimmediately as a side dish or over grilled bread. Makes 4 servings

Notes: Fleur de sel, a French sea salt, is recommended.

Use artisan-style salty cheeses such as Chateau de Fromage's goat,Mozzarella Company's queso fresco or La Cuesta Farm's feta.

Purslane is an herblike green vegetable. It may be purchased atSpiceman's FM 1410 produce store or at Fiesta Mart, where it issold under its Spanish name, verdolaga. You may substitute theinner leaves of romaine lettuce for purslane.

PER SERVING:
Calories
104 (44% fat)
Fat
5 g (1 g sat)
Cholesterol
6 mg
Sodium
212 mg
Fiber
2 g Carbohydrates
10 g
Protein
5 g

SOURCE: Sharon Hage, chef-owner of York Street