Armenian Vegetable Salad Recipes

KHOROVATS (ARMENIAN GRILLED VEGETABLE SALAD)

Steps:

• Preheat the grill to the medium heat. (About 350F. You should be able to hold your hand a few inches from the grate for 5-7 seconds.)
• With a fork, poke holes in the skin of the eggplants in three or four places. Place the tomatoes, eggplants, and bell peppers on the grill. Close the lid.
• Check on the vegetables every once in a while and turn them as needed.
• Cook the vegetables for about 20 minutes or until they are soft and start to collapse.
• Arrange on a platter and garnish with fresh herbs and chopped red onion.
• Transfer the cooked vegetables from the grill into a bowl. Cover with a lid and let it stand until the vegetables are cool enough to handle (5-10 minutes).
• Remove the skin from the vegetables and chop into chunks. Drain the liquid as needed.
• Transfer into a salad bowl and add the garlic, herbs, and olive oil if using. Season with salt. Serve warm.

ARMENIAN GARDEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

ARMENIAN VEGETABLE SALAD

Steps:

• Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
• Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
• To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.