Well, okay, it's a lame lead-in. But the salad is yummy. It seems to have limitless variations and an uncertain history, but the common denominator is that it looks like a party on a plate. For my version, start by roasting 1/2 head of garlic, top cut off but otherwise intact, doused in olive oil, at 425 degrees for 30 minutes or until you can squeeze the cloves and a nutty, lovely garlic paste comes out. Do not include any burnt or brown parts. They're bitter.
Take 1/4 c. sundried tomatoes and rehydrate with 3/4 c. very hot water and 2 T. sweet vermouth. If you don't want the alcohol, dissolve 2 T. honey in very hot water, then pour over the tomatoes. You can also use jarred sundried tomatoes or roasted peppers, but you need to drain and rinse them first.
Cook 1 cup of Israeli couscous (or rice would be fine). Follow either package directions or the directions that are usually posted on the bulk bin.
While the couscous is cooking, steam or simmer 10 spears of asparagus (woody or tough ends chopped off) until bright green and just slightly tender when you bite into them. How do you know? Bite into a spear!! Plunge under cold water to stop the cooking and chop into (more or less) 1/8 inch rounds.
Sautee 1/4 c. sliced mushrooms in olive oil. When they're golden brown on both sides, turn the pan off. Take about 1/4 t. each of dried tarragon and marjoram and crush between your fingers into the pan. Why? Because crushing releases their oils and you don't want to burn the herbs. Residual heat will warm them through just enough to release the flavor into the oil and mushrooms.
Finally, chop up 4 scallions, white and light green parts only, into very small pieces. Throw everything together in the bowl with the couscous. Now make the dressing: 3/8 c. olive oil goes into a bowl with the garlic pulp, and crush and stir with a fork until the garlic is evenly distributed, then whisk in 1/8 c. red vinegar. (Hint: 1/8 c. = 2 Tablespoons) Stir as much as you like into the salad. Start with half of it and taste . . . if it tastes under-dressed to you, add some more and taste again. I used about 3/4 of the dressing and put the rest aside for another use. Salt and pepper to taste and set aside for at least one hour. It's even better the next day.
Other possible add-ins include: chick peas, toasted pine nuts, and/or kalamata olives. Enjoy! And until tomorrow, I'll see you at the market!
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