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Salade Egyptienne (Popular Egyptian Salad)

egyptian, jewish, salads, sephardic

3 firm almost ripe tomatoes, cut into; 1/4-in cubes
3 young cucumbers, not peeled and cut; into 1/4-in cubes
3 large sweet green peppers, cored, seeded,; & cut into 1/4cubes
6 scallion, sliced thin
1 cup cabbage, shredded
1 lb small white turnips, peeled & cut i; nto 1/4- cubes-opt
4 cloves garlic, chopped fine
1/2 cup fresh parsley, chopped
1/2 cup fresh coriander, chopped
1/2 cup fresh dill, chopped
1 teaspoon ground coriander
1/2 teaspoon ground cuminseed
1 tablespoon corn oil
1 tablespoon white or cider vinegar
1 lemon's juice
1/4 teaspoon hot red chili flakes

All vegetables, with exception of cabbage, are cut to same size and combined with an assortment of fresh herbs. A salad for all seasons. 1. In large bowl, mix tomatoes, cucumbers, peppers, scallions, cabbage, turnips (if desired), garlic, parsley, coriander, dill, ground coriander, and ground cuminseed together. Toss several times. Set aside. 2. Just before serving, mix corn oil, vinegar, lemon juice, and chili flakes thoroughly. Add sauce to vegetables. Toss well to integrate all seasonings. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

Yield: 1 servings

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