Saturday was just another lazy night. Super lazy because it’s the Saturday night of a three day weekend. So we decided to do a meal of nibbles. We got black bean and harissa dip and a roasted pepper tapenade from a vendor at the new North Oakland Farmer’s Market(more on that!) to dip our baguette from the Bread Project (the best bread in the world!). On top of that I made a green, green, green salad with avocados, cilantro and arugula in a meyer lemon vinaigrette and kofte-style lamb meatballs. Perfect for summer evening.
Green Green Green salad (avocado, arugula, and cilantro)
This is a perfectly balanced salad. The creaminess of the avocado balances with the tang of the dressing and the slight bitterness of the greens. Hard to give amounts because it just depends on how much you want. I can eat salad until the cows come it so this is substantial.
Juice of 1 lemon (meyer if possible)
1 shallot finely chopped
1 tablespoon of dijon mustard
Salt and pepper to taste
1/4 cup of olive oil
2 cups of argula
2 avocado sliced (cut this way)
1/3 cup of cilantro, with as much of the leaves taken from the stems as you can manage
So mix the dressing together until blended and toss with the ingredients. Don’t toss the dressing all at once but slowly until the salad is just moistened. Sometimes you need less. The goal is to have the salad with a kiss of the dressing and not drowning in it.
Lamb Kofte meatballs
This is crazy aromatic and a great filling for pita bread with cucumber and yogurt.
1 pound of lamb
1 teaspoon of cumin
1/2 teaspoon of cardamon
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
1/4 cup of finely chopped cilantro
4 cloves of garlic, minced
1/4 cups of breadcrumbs
Mixed all of the ingredients together with your hands (sorry, just not way to get around it) and form into tablespoon sized balls. Fry balls on both sides until browned and stick in a 350 degree oven for 15minutes to cooked through.