King Tut Salad Recipes

KING TUT SALAD

King Tut Salad image

AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)

Provided by Dreamer in Ontario

Categories Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 seedless oranges, peeled, pith removed, chopped
8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped
1 cup almonds, toasted, chopped (skin on)
seeds from 1 pomegranate (arils)
1/2 red onions, chopped or 1/2 red onion, cut into thin strips
3 tablespoons chopped mint leaves (to taste)
3 tablespoons chopped cilantro leaves (to taste)
1 orange, zest of
1 orange, juice of
1 lemon, zest of
1 lemon, juice of
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 cup extra-virgin olive oil

Steps:

Toast nuts in 350F oven, about 5 to 10 minutes.
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.

Nutrition Facts : Calories 803.8, Fat 72.3, SaturatedFat 8.9, Sodium 556.2, Carbohydrate 37.9, Fiber 8.5, Sugar 25.6, Protein 9.2

KING TUT'S CAULIFLOWER FARRO

King Tut's Cauliflower Farro image

I tried this cauliflower farro side at a cooking booth at my local farmer's market and headed home to reproduce it. It has since become one of my family's favorite side dishes. It's vegan too! For a crunchier taste, use the celery and carrot raw.

Provided by vburrito

Categories Fried Cauliflower

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups farro
2 tablespoons olive oil
1 head cauliflower, broken into small florets
1 onion, diced
1 carrot, diced
1 celery stalk, diced
salt to taste
2 tablespoons fresh lemon juice

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 44.5 g, Fat 6 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 0.7 g, Sodium 51.3 mg, Sugar 4.7 g

KING TUT'S CAULIFLOWER FARRO

King Tut's Cauliflower Farro image

I tried this cauliflower farro side at a cooking booth at my local farmer's market and headed home to reproduce it. It has since become one of my family's favorite side dishes. It's vegan too! For a crunchier taste, use the celery and carrot raw.

Provided by vburrito

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups farro
2 tablespoons olive oil
1 head cauliflower, broken into small florets
1 onion, diced
1 carrot, diced
1 celery stalk, diced
salt to taste
2 tablespoons fresh lemon juice

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 44.5 g, Fat 6 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 0.7 g, Sodium 51.3 mg, Sugar 4.7 g

KING TUT'S CAULIFLOWER FARRO

King Tut's Cauliflower Farro image

I tried this cauliflower farro side at a cooking booth at my local farmer's market and headed home to reproduce it. It has since become one of my family's favorite side dishes. It's vegan too! For a crunchier taste, use the celery and carrot raw.

Provided by vburrito

Categories Fried Cauliflower

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups farro
2 tablespoons olive oil
1 head cauliflower, broken into small florets
1 onion, diced
1 carrot, diced
1 celery stalk, diced
salt to taste
2 tablespoons fresh lemon juice

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 44.5 g, Fat 6 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 0.7 g, Sodium 51.3 mg, Sugar 4.7 g

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