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By Bobbie Ames | Food & Entertainment Editor
Capers Signature Marinated Summer Salad
INGREDIENTS
- 2 English cucumbers, seeds removed and diced
- 2 boxes (13.4 ounces each) garbanzo beans, drained and rinsed
- 1/2 head of purple cauliflower, shredded
- 1/2 head of purple cabbage, cut into short strips
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh basil
- 3 tablespoons pistachio oil
- Juice from 2 lemons
- Salt and black pepper to taste
- 1/2 teaspoon red chili flakes
- 5 tablespoons roasted pistachios, shelled
DIRECTIONS
Combine the first seven ingredients in a large bowl and gently toss.
In another bowl, whisk together the liquid ingredients and spices.
Add the dressing to the large bowl and toss everything together.
Store the marinated salad in a covered glass container.
SERVING SUGGESTIONS
- For serving at home, portion the salad onto individual plates and top with pistachios.
- For an extra protein boost, marinate shrimp or steak in a bit of the dressing used for the salad, then sear quickly in a hot pan. Place the meat on skewers and serve over the salad.
- This marinated salad is great for traveling; take it on your floating picnic! See our story, Beyond the Dock!
- To create a heartier meal for your vegetarian friends, add quinoa, rice, or other grains.
Easier than ice cream, more exotic than a slushy—the granita!
Granita is a frozen Italian treat that can be enjoyed as a dessert or a refreshing drink.
It consists of fruit juices and sugar, which are frozen and periodically scraped with a fork to create icy crystals.
INGREDIENTS
- 3 cups of any combination of fruit
- Juice from one lemon
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons water
- 2 cups of sugar
DIRECTIONS
Combine all ingredients in a saucepan and bring to a slow simmer.
Continue simmering for 5 to 7 minutes until all the fruit is broken down.
Pour the mixture into a glass baking dish and let it cool.
Cover and freeze for 24 hours.
Occasionally take the mixture out and scrape the surface with a fork to form ice crystals.
SERVING SUGGESTIONS
- Serve in martini glasses and garnish with a dollop of fresh whipped cream, mint, and a slice of fresh fruit.
- Serve in martini glasses with a shot of very cold Deep Eddy Lemon on top for a refreshing cocktail.
- Serve in a short glass and mix with tonic water for the under-21 version of the above.
And a little something to celebrate the summer—Flower Pops!
DIRECTIONS
Use small and large flower-shaped cookie cutters to create shapes from thinly sliced watermelon and pineapple.
Alternate different fruits in the center of each flower. Secure the shapes onto popsicle sticks and refrigerate before serving.
Looking for a cute way to serve these flower pops? Cut the top off of a watermelon and place it on a plate, using blueberries to stabilize it. Insert the flower pops into the watermelon “pot” and add mint or basil leaves.
Summer Fun Idea: Call Capers to host a culinary adventure at home!
cooksandcapers.com | 214.912.0475
