Moroccan salad tower (one of the recipes from my book out soon inshallah)
This starter would do most people as a main course as it’s so filling and is a great pre BBQ starter for this reason in the summer when the meat is not finished; it’s served in Moroccan cultures as a starter on special occasions like wedding. In the Arab world salads are an important part of any meal. Most Moroccan serve these salads side by side but I have friend who is a good cook mashallah called Umm Umayma, who has the good sense to serve these salads one on top of the other so that everybody gets something of everything, this meal consists of layering 4 separate salads as follows, then dressing with prawns and seafood dressing and avocados.
I am going to give you one recipe, the other you will have to research or go take a look at my face book page ( Karimah bint Dawoud) and look in the foto albums for more ideas for the other salads look at the fotos with this post and see what’s there 🙂
Luxury Potato Salad
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
50ml/2 tbsp walnut pieces (optional)
15ml/1 tbsp tarragon or apple cider vinegar
30ml/2 tsp black mustard seeds crushed
30ml/2 tbsp olive oil
15ml/1 tbsp walnut oil
45ml/3 tsp mayonnaise
5-10ml/1-2 tsp coarsely ground black pepper
a pinch of flaked sea salt Moroccan if you can get it
10ml/1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
30ml/2 tbsp chopped cornichons or gherkins (optional)
1. Roast the walnuts, place in a hot oven (about 200C/400F/Gas 6) or under the grill for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard seeds, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water or steam (I prefer steaming) for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into small pieces about 2cm or 1 inch the most, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you’re not eating straight away, refrigerate in lidded container and return the salad to room temperature before eating