Here’s the last recipe served during a Christmas party at my house, all of which are excerpted from a fantastic new cookbook, Su by local Turkish chef Fisun Ercan (see here for the review).
The author serves this salad finely chopped salsa-style. I kept the vegetables chunkier for our Christmas spread but will definitely try it in its “soupy” state. If you loathe green bell pepper — I know I do —, cubanella are an alternative so worth discovering and have become a salad staple in our family after tasting them in this dish. I also loved the addition of pomegranate, both molasses and seeds. It takes this salad from ordinary to exotic. Enjoy!
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