Salsa De Tomate Verde, Cocida (Cooked Green Tomato Sauce) by Diana Kennedy The Art of Mexican Cooking
This recipe makes about 2 ¼ cups. Sometimes I will use jalapenos instead of serranos, or use a little onion to replace the garlic and if I have a little extra time, I will broil the tomatillos and chiles for 10 minutes instead of simmering in water, for added flavor.
1 pound Tomatillos , rinsed, husks removed
2 Tbls Rough Chopped Cilantro
1 Garlic Clove
1 ½ Tbls safflower oil
Salt to taste
Put the tomate verde and chiles into a pan, cover with water, and bring to a simmer; continue cooking until the tomate verde is soft but not falling apart – about 10 minutes, depending on size. Remove from the heat. Strain, reserving 1/3 cup of the cooking water. Put the reserved cooking water into a blender, add the chiles, cilantro and garlic, and blend until almost smooth. Add the tomate verde and blend for 10 seconds, no more, to make a fairly smooth sauce. Heat the oil in a frying pan. Add the sauce and reduce over high heat until it thickens and seasons – about 8 minutes. Add salt to taste.
Salata Arabieh (Arab Salad) – The New Book of Middle Eastern Food by Claudia Roden
Serves 4 – In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
1 small head romaine lettuce
1 small red Italian or mild white onion or 5 scallions
1 small-med cucumber
4 radishes, thinly sliced
2 Tbls chopped flat-leaf parsley
2 tsp chopped fresh dill or chervil
1 Tbls chopped fresh mint
3 Tbls extra-virgin olive oil
Juice of 1/3 lemon
salt and pepper
1 small clove garlic, crushed
Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs. Make a dressing with oil and lemon juice, slat and pepper, and garlic if you like. Pour over the salad and mix well.