GRILLED EGGPLANT, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE
Steps:
- Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.
BEEF SALAD WITH CAPER & PARSLEY DRESSING
A perfect no-fuss meal for friends with a flavoursome dressing
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
- Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.
Nutrition Facts : Calories 628 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.76 milligram of sodium
PARSLEY & CAPER SALAD
Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats
Provided by Anna Glover
Categories Lunch, Side dish
Time 10m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
Nutrition Facts : Calories 99 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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