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Author Notes: I make a salad for lunch just about every Sunday. The reason: All those lovely bits and pieces of meat, fish, poultry, cheese, vegetables, pasta, grains, beans, and greens in my refrigerator left over from the previous 6 days. I call this my compost salad (for obvious reasons), but a more elegant appellation is salade compose (with the accent over the final e). I usually dress a savory salad with the vinaigrette I already posted on food52.com. —Leslie_
- 4 cups cooked cous cous
- 1 cup finely chopped red, yellow, green &/or orange bell peppers
- 1 cup chickpeas, drained
- 1 cup leftover grilled or roasted beef, lamb, chicken, fish (salmon and tuna are delicious) shredded, chopped, or minced
- 1 cup finely shredded/chopped salad greens, such as endive, radicchio, treviso, romaine, Boston bib, etc.
- 1 hard boiled egg, chopped
- 1 ripe avocado, diced
- 4-5 radishes, chopped
- 2-3 anchovies, chopped
- 2 tablespoons capers, drained
- 1 celery stalk, chopped
- 1 fennel stalk, chopped
- 1 carrot, chopped
- 2-3 scallions (green and white parts), minced
- 1/4 cup minced fresh herbs (chives, dill, parsley, cilantro, tarragon, or other herb to suit the mix)
- 2 tablespoons small olives (nicoise, picholine, etc.)
- 2 tablespoons OPTIONAL: sunflower seeds or toasted pine nuts
- 2 tablespoons OPTIONAL: crumbled goat or feta cheese (do not use if including fish as an ingredient)
- Place all the ingredients except the optional seeds/nuts in a large salad bowl, toss to incorporate all the elements, dress with vinaigrette, toss again (sprinkle with seeds/nuts if desired) and serve.
- This recipe was entered in the contest for Your Best Couscous Dish