Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Spring Salad with Toasted Sesame Vinaigrette

spring-salad-main

I was charged with bringing a “green salad” to a recent dinner party. I took to this task quite literally by creating a salad full of fresh, green ingredients in celebration of spring. The addition of tart, sweet apple is a perfect counterpoint to the salty green olives. The avocado adds a creamy texture to a sea of crisp veggies.

To dress this spring salad, I whipped up a quick vinaigrette of eastern mediterranean flavors. Using toasted sesame seeds and pomegranate molasses in place of vinegar, this dressing packs a punch, brightening up the salad and your palate.

While spring is still not totally upon us here in Boston, this salad helped us all to remember that it’s on its way {it will come, right?!?}. –-jacque

PS – Not ready to say good-bye to winter yet? Bring Jaime’s winter panzanella to your next dinner party.

Ingredients

-Spring Salad-

Mixed greens

1 cup haricot verts, chopped

1 avocado, diced

1 can hearts of palm, salad chopped

1 green apple, diced {I used granny smith}

1 cucumber, sliced

1 cup green olives, pitted and sliced

-Roasted Sesame Vinaigrette-

1/2 cup sesame seeds, lightly toasted

1 tablespoon za’atar

1 teaspoon sumac

1 teaspoon aleppo chili powder

3 slices fresh lemon, squeezed

1/4 cup pomegranate molasses

1/2 cup olive oil

1 cup water

Directions

1. In a large mixing bowl, combine salad ingredients, minus the avocado, and mix well.

2. Add the chopped avocado last, close to the time of serving, and mix in gently.

3. Dry roast sesame seeds in a small pan over medium heat until lightly toasted. You’ll see that the seeds become a golden tan color.

4. Once cool, add the seeds to a glass mixing bowl. I like to make dressing in a mason jar so that I can easily shake it before serving. I suggest mixing all of your ingredients right in the jar if you have one handy.

5. Add za’atar, sumac, and chili to the sesame seeds and mix.

6. Squeeze in the juice from the lemon slices and then add the crushed lemon slices whole to the dressing mixture.

7. Finish dressing with the addition of pomegranate molasses, oil, and water and shake. As someone who usually likes to eat salads without dressing, I like to serve the dressing at the table to allow guests to add to their liking. For this salad, I poured the dressing on!

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3 comments on “Mezze: Spring Salad with Toasted Sesame Vinaigrette

  1. Pingback: And the Spice Kit Winner is… | Mezze & Dolce

  2. Pingback: Inspiring Ingredient: Sumac | Mezze & Dolce

  3. Pingback: Mezze: Hummus M’Sakhan | Mezze & Dolce

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Information

This entry was posted on April 2, 2013 by in Mezze, Salads and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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