Mevsim Salad

Mevsim Salatası

 

An absolute favourite with Turks, in this salad presentation is everything. The aim is to juxtapose the brightly coloured produce to best effect so that the salad is as much a feast for the eyes as for the stomach. Home cooks might simply mix the ingredients all together, but those who want to prepare it traditionally will group the ingredients together for maximum colour impact.

 

 

handful            very finely sliced red cabbage

¼ tsp                salt

2 tsp                 lemon juice

¼                      iceburg or cos lettuce (marul), thinly sliced

½                      carrot, grated

¼ cup               corn kernels, cooked

1/2                   cucumber, sliced on the diagonal

few                   cherry tomatoes, halved

sml sprig         rocket or flat-leaf parsley , optional

 

 

1. To prepare the red cabbage, toss the salt and lemon through the cabbage and allow to sit in a bowl for 20min.

 

2. Prepare a serving bowl. Place the shredded iceberg lettuce in the middle of the bowl. Cover 1/3 of the lettuce with the grated carrot, 1/3 with the corn kernals, and 1/3 with the prepared red cabbage, as in the photo above.

 

 

3. Around the edge, alternate cucumber slices with a cherry tomato half to create a border (as in the photo above). Place a sprig of rocket or parsley in the middle, and serve.

 

 

4. Serve with olive oil and a squeeze of lemon, or pomegranate molasses on the side.

 

 

 

SERVES: 2-4 as a side

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