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Three pepper baladi salad with lemon vinaigrette
Chef Shahir Massoud serves up Egyptian eats you can make for dinner tonight— three pepper baladi salad served with lemon vinaigrette.
SERVES
4
Ingredients
Lemon Vinaigrette
- 2/3 cup + 3 tablespoons olive oil
- 1/3 cup lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
Three Pepper Baladi Salad
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 1 orange pepper, finely diced
- 2 mini cucumbers, thinly sliced or 1/2 English cucumber
- 1/4 head radicchio, finely sliced
- 1 shallot, diced
- 1 cup cooked quinoa, cooled
- Pinch of kosher salt
- 1 tablespoons parsley, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1/2 cup feta, crumbled
- 2 tablespoons sunflower seeds
Directions
For the Vinaigrette
- In a bowl, whisk ingredients together olive oil, lemon juice, honey, dijon mustard, and salt.
- Set aside for salad.
For the Salad
- In a large mixing bowl, combine all of the finely chopped peppers, sliced cucumber, radicchio, shallot and cooled quinoa.
- Drizzle the dressing around the outer edge of the bowl and season with salt. Lightly toss all of the ingredients in the dressing right before serving.
- Place the salad on a serving platter and garnish with the parsley, cilantro, crumbled feta cheese and sunflower seeds. Serve and enjoy!
