Friday, 24 April 2015

Moroccan "salade composée" with cooked vegetables

A symmetrical display of Moroccan salads plated in a big plate is what Moroccan "salade composée" is all about.

Today's version is all about different precooked  salads which are left to cool before coming together in this colorful display.

This is also a salad using the main vegetables found in any Moroccan market.

Usually, long rice is used and mixed with mayo, corn and tuna to make what we locally call "Salade Mexicaine" but I prefer to use wheat because of the bite it brings to the lot. You could also use pearl barley, both cook in less than 30 min, especially if you have pre-soaked them for 1 hour.

The salad is just out of the fridge and ready to be served

The hard boiled egg and grated cheese is also a standard garnish so don't go beyond your limits and look for quails or cold cuts of you don't have them.



All these salads can be made one day in advance except for the rice and wheat (They tend to taste different the next day). Just season with vinaigrette the same day you will be plating them.

The weigh of all the ingredients listed are to be used as an indication. You can add more or less vegetables depending on your serving plate.


Ingredients
Serve 6 
Prep: 20 min - Cooking: 25 min

Rice or wheat salad

  • 200 g of long rice or wheat, cooked to tenderness in salted water and drained
  • Green olives and gherkins, chopped
  • 100 g of can tuna, drained
  • 50 g of can corn, drained
  • A handful of green beans, cooked with rice or wheat
  • 3 tbsps of parsley, chopped
  • A few tablespoons of vinaigrette (*)
  • Mayonnaise to bind the mix
Carrot salad

  • 300 g of carrots, peeled and cut in small cubes and cooked in salted water (or steamed)
  • A few tablespoons of vinaigrette (*)
Courgette salad
  • 300 g of courgettes, sliced or cut in cubes and parboiled in salted water
  • 1/2 clove of garlic, chopped or grated
  • 1/2 tsp of cumin
  • 1 tbsp of parsley, chopped
  • 1 tbsp of coriander, chopped
  • 2 tbsps of olive oil
  • Salt and pepper to taste
  • 1 tbsp of lemon juice
Green beans
  • 300 g of green beans, sliced or cut in cubes and parboiled in salted water (or steamed)
  • 1 clove of garlic, chopped or grated
  • 1/2 tsp of cumin
  • 1 tbsp of parsley, chopped
  • 1 tbsp of coriander, chopped
  • 2 tbsps of olive oil
  • Salt and pepper to taste
  • 1 tbsp of lemon juice
Potato salad
  • 300 g potatoes, peeled and cut in small cubes and boiled in salted water (or steamed)
  • 1/2 tsp of cumin
  • 2 tbsps of parsley, chopped
  • Vinaigrette (*)
Beetroot salad
  • 300 g of beetroot, boiled in salted water, then peeled and cut in cubes or sliced
  • Vinaigrette
Garnish
  • Mortadella cuts 
  • Edam cheese cuts (or any hard cheese)
  • Boiled quails eggs
  • 1 egg, hard boiled
  • A few lettuce leaves
(*) Vinaigrette

  • 40 ml of olive oil 
  • 10 ml of white vinegar
  • 10 ml of lemon juice
  • 1 tbsp of salt
  • 1 tsp of black pepper



Preparation

Cook the rice or wheat with peas until tender. Wash and set aside to drain.

Mix with the rest of the ingredients, correct the seasoning, cover and keep in the fridge.

At the same time, peel and cut the carrots and potatoes. Either you place them side by side along with green beans in a steamer and cook them that way or you boil them in separate pans. Drain and set aside to cool.

Boil or steam the beetroot. Peel it and cut it into small slices or cubes. Set aside to cool.

Mix the vinaigrette and set aside.

Saute the courgettes with garlic in olive oil for 1 minute, season with the rest of the ingredients. Once cool, mix in the lemon juice.

Mix each set of ingredients as listed above (main list of ingredients). Set aside to cool.

Grate the hard boiled egg and sprinkle on top, decorate with halved quails eggs, cuts of Mortadella and cheese.

Start by placing the lettuce leaves all around the big serving plate.

To plate the big "salade composée", make sure you do it in a symmetrical way so people from both sides of the table can reach the same set of vegetables.

Serve chilled.



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