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Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
When I lived in Seattle there was an annual Street Fair I adored in the U-District. At one of my favorite stands, you could buy three falafel balls for a dollar with a side of Tahini Dip. This recipe is my pan-fried ode to those lovely greasy balls of joy. To make these falafels you will soak the dry beans overnight rather then cooking them. Find dried garbanzo (or chickpeas) and garbanzo flour in your health food store. If you can’t find the garbanzo or chickpea flour, any other flour will do in a pinch. Also, this recipe requires a food processor.
A Sicilian favorite tosses together these two ingredients for a simple, elegant salad. But, if you insist on lettuce, go for it. Just plop these sweet, floral, licorice-y flavors on top. You may even consider something bitter as the leafy green, such as arugula to balance the sweetness.
Just a hint of fennel and glistening flakes of kosher salt, liven up these simple whole wheat crackers, inspired by Heidi Swanson’s Olive Oil Crackers To make them crispy thin, use a pasta roller as she suggests, otherwise they are still tasty slightly thicker and cut into shapes or squares.
Fruit and beans come together as little gems in a balsamic kissed bulgur salad. The simple bulgur grain is partially cooked, which makes it especially easy for creating quick grain based salads such as this and the more traditional tabbouleh. You certainly can substitute a different grain such as quinoa and millet which are both gluten-free and excellent options. Substitute your favorite salty, roasted nuts such as walnuts for the feta cheese to make this vegan and dairy-free.
