Keep the vegetables in this salad big to better enjoy the difference in textures and taste among carrots, radishes, cucumbers, tomatoes, kohlrabi and whatever else you have available. Toasted hazelnuts and whole spices, sesame seeds, a hint of sugar and a generous lashing of salt are all ground up into dukkah, a Middle Eastern umami mix, to sprinkle over the top. Make a double batch of dukkah, because it’s killer sprinkled on popcorn, fish or swirled into a bowl of olive oil as a dip for bread.
December 11, 2020 at 02:00AM
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Rough Chopped Salad With Yogurt and Dukkah Recipe - Los Angeles Times
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salad
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