Growing and Using Cilantro by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1998-03-25T16:00:00+00:00

For the dressing:

1/4 cup rice wine vinegar

2 tablespoons peanut oil

2 teaspoons Asian fish sauce (see above)

1 teaspoon sugar

1 serrano chile, seeded and minced

For the salad:

1 pound fairly lean ground beef (chuck, for instance)

1 teaspoon minced or pressed garlic

1/4 cup minced or grated fresh ginger

1/2 cup chopped cilantro

1 head Boston or Bibb lettuce

1/4 cup radishes, cut into small matchsticks

1 sweet green pepper, seeded and cut into thin strips

1. Make the dressing by combining all its ingredients in a fairly large bowl. Put aside for the moment.

2. Brown the chopped beef with the garlic in a skillet over medium-high heat. When brown, add the ginger and cilantro and cook and stir for 3 or 4 minutes. Add to the dressing.

3. When you’re ready to serve, line a salad bowl or four large plates with the lettuce leaves. Top with first the beef and dressing mixture, then the radishes and strips of green pepper.

SERVES 4–6

MIDDLE EASTERN BREAD SALAD

The “experts” and culinary historians say that cilantro originated in the Middle East. Whether or not this is true, it is used quite often in that part of the world — but especially in its dried form, coriander. This lovely salad depends on the green form, cilantro, for its freshness and verve.

1 large cucumber, peeled and chopped

Salt

1 large pita bread

Juice of 2 lemons

4 medium tomatoes, peeled, seeded, and chopped

6 scallions, chopped

1/2 teaspoon minced or pressed garlic

1 green pepper, seeded and chopped

Freshly ground black pepper

1/4 cup chopped cilantro

1/4 cup olive oil (or more, to taste)

1. Place the chopped cucumber in a colander in the sink or over a bowl. Sprinkle with salt and allow to sit for 1/2 hour, then blot dry with paper towels.

2. Toast the pita bread, then tear it into small pieces and place in a salad bowl. Sprinkle on the lemon juice. Add all the other ingredients, including the chopped cucumber, and mix well.

SERVES 4–6

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