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Author Notes: "Ooh" is the tangy Tamarind concentrate used in many savoury meat dishes in Traditional Aleppo, Syrian cooking. Here I've decided to use it as the base of a dressing, with a little punch of balsamic acidity and honey sweetness to lift the classic flavors of some of the "significant omens" sampled at my annual Rosh Hashanah feast. —Batsheva R, aka "The Midnight Chef"
- 1 bunch swiss chard, stems removed and coarsely chopped
- 4 fresh beets, roasted and diced
- 1 small butternut squash, roasted and diced
- 1/2 cup pomegranate seeds
- 1/4 cup leeks, chopped
- 1 1/2 heaping tbsps tamarind concentrate
- 2 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh basil leaves, minced
- freshly squeezed lemon juice (optional)
- freshly ground black pepper
- 1/4 cup black eyed peas, cooked
- 1/2 avocado, sliced into wedges
- Combine fruit, vegetables and black eyed peas into a large bowl. (Tip: the Beets will "bleed", so add them just before serving to prevent them from turning the whole salad red)
- In a separate smaller bowl, combine tamarind, olive oil, vinegar, basil, and salt and pepper to taste. Blend well. (*Note: I used a store-bought tamarind concentrate that already had sugar and lemon added. If vinaigrette is made and lacks either sweetness or tartness, alternate between adding lemon and honey until desired taste is reached. flavors should be balanced, but the strong flavor of tamarind should still be detectable.) pour over salad and toss.