Judy Ludy and Puppet Prepare..A Mother's Day Brunch Salad Inspired by Flavors of the Mediterranean!
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- Опубликовано: 9 май 2024
- JUDY LUDY AND PUPPET COOK! EP 8 || A Mother’s Day Brunch salad inspired by the flavors of the Mediterranean!
In this episode, Judy shows Puppet how to prepare a hearty, full meal salad, inspired by the flavors of the Mediterranean!
QUESTION: What’s the first thing that pops into your head when someone mentions salad for dinner?
ANSWER: A green, lifeless bowl of iceberg or romaine lettuce, with a boring selection of cut vegetables, croutons, and bottled dressing.
Yuk!
Fast forward to 2024…here you find a delicious dinner salad based on the ancient grain farro, when cooked properly gives you a chewy texture and nutty, meaty taste. User friendly and special enough for a Mother’s Day brunch, spouse, kids and even Puppet!
Let’s begin…
STEP 1: INGREDIENTS (7) + Oregano and Pepper + SHOPPING LIST
1 cup cooked Farro
• An ancient grain that when cooked properly, gives a chewy texture and delicious nutty, meaty flavor.
• Cook using package instructions, drain, rinse, and set aside.
• Do NOT overcooked, or grain will become mushy and oatmeal like.
1 15 oz can S&W Cannellini beans @swpremiumbeans
1 good hand full Arugula (or not)
1 to ½ cup sliced heirloom cherry tomatoes.
¼ cup sliced Kalamata black olives
4 oz Feta cheese, crumbled from block
2-3 Persian cukes (if not available, regular cukes can be used, just peel and de-seed)
Rice wine vinegar to taste
Olive oil to taste
Oregano flakes to taste
Black Pepper
STEP 2: EQUIPMENT NEEDED
Large salad bowl to build salad
Chef’s Knife
Paring Knife
STEP 3: PREP
Prepare all ingredients
Clean, chop, dice, measure all ingredients and have them at the ready
STEP 4: BUILD THE SALAD
1. Beginning with the cooked Farro, building your salad in the bowl, and starting with the cooked Farro.
2. Add the Farro at the base of the salad bowl
a. Then add the cannellini beans at the edge of the bowl (on top of the Farro) and continue adding the remaining ingredients below, around the edge of the bowl, creating a circle as you go.
b. Arugula
i. broken and messaged with your hands to relax the leaf
c. Diced/sliced cherry tomatoes
d. Diced cukes
e. Sliced Kalamata olives
f. Feta, crumbled
3. Once all ingredients are added to the bowl, sprinkle dried oregano (to taste) on top of all ingredients.
4. Add black pepper to taste
5. Drizzle olive oil on ingredients.
6. Sprinkle rice wine vinegar on ingredients to taste
Leave the salad un-tossed and take to the table to present
Toss table-side.
Paired with a crusty load of Tuscan bread, alongside room temperature butter for spreading and a bottle of Sangiovese blend wine from Tuscany - you have a complete and delicious meal.
Enjoy! 
Хобби
Can't wait to try this one! ❤
Puppet say: This recipe like hearing Puppet sing - it great every time!
Hahaha, my new favorite kitchen duo!
@JenniferWilson-qu2ie PUPPET thanks you for your support - welcome to PUPPET fan club!
Love this I’m making it where can I find those beans 💗
Great question @THEPERUTRIP. In your area it looks like @Walmart at 501 N 9th Street, Kalamazoo, MI 49009. Also, @Amazon carries them so you can have them delivered. Additionally, @swpremiumbeans you can buy them www.swbeans.com/product-locator/. Puppet thanks you for your support and question! Keep those comments and questions coming!
Kitchen Lady, I'm not a fan of cukes -- what is a comparable substitute?
Another great question @troynorth4079!
If cukes aren't your thing, try cutting Jicama into small cubes. English Cucumbers have a different taste/texture than Persian cukes or standard garden variety cukes...you may want to give those a try.
For this salad, avocado in place of the cukes is a brilliant alternative..it will keep the salad in the Mediterranean vein.
Let us know; Puppet always enjoys hearing what others have tried.
You know our motto -- there is near fear of failure in the Kitchen Lady and Puppet kitchen!
Keep those questions and comments coming!