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Try SavoraJameed-Dressed Garden Salad: A Deconstructed Mansaf Delight
Experience the essence of Mansaf in a refreshing salad! This recipe features a creamy, tangy jameed vinaigrette that elevates a simple garden salad to a gourmet Middle Eastern delight. Perfect as a light lunch or a sophisticated starter.
Ingredients
- Mixed Salad Greens5 oz
- medium, thinly sliced Cucumber1/2
- cup, halved Cherry Tomatoes1
- small, thinly sliced Red Onion1/4
- cup, chopped Fresh Mint Leaves1/4
- cup, chopped Fresh Parsley1/4
- oz, rehydrated with 1/4 cup water Jameed (dried yogurt)2
- Lemon Juice2 tablespoons
- clove, minced Garlic1
- Extra Virgin Olive Oil3 tablespoons
- Salt1/4 teaspoon
- Black Pepper1/4 teaspoon
- Sumac1/2 teaspoon
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Learn MoreMethod
Rehydrate the jameed by soaking it in 1/4 cup of warm water for at least 30 minutes, or until softened. Crumble it into smaller pieces to help it dissolve.
In a blender or food processor, combine the rehydrated jameed, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Add a little more water if needed to reach your desired consistency.
In a large bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Add the chopped fresh mint and parsley to the salad.
Pour the jameed dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle sumac over the salad for an extra layer of flavor and a beautiful presentation.
Serve immediately and enjoy!
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