"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, October 11, 2011

Recipes–Garbanzo Bean, Octopus, Basil, and Beet Salad

I just created this, and it is fabulous!  A must.  Of course, it owes much to history and other cuisines, especially the classic Mediterranean dish of chick peas, mushrooms, basil, and garlic; but I have added beets, tomatoes, celery and smoked octopus, and that makes all the difference in the world.  Also, this salad is a 10 minute operation.  Yes, you have to have canned garbanzos, fresh tomatoes and beets, but none are hard to find.  The combination of the earthy garbanzos and beets with the smoked octopus is just right.  The celery, onion, and tomatoes add freshness and some acidity.  The basil and olive oil bring it all together. Here it is, and enjoy!!

* 1/2 can canned garbanzos (chick peas), rinsed and drained.  This recipe is for one serving; so just double, triple for more servings.

* 1 lg. fresh tomatoes, quartered

* 2 lg. Tbsp. dried basil

* 1/2 medium sweet (e.g. Vidalia) onion, chopped

* 2 medium stalks celery, chopped

* 1 medium beet (fresh is best by far), cut into 1” pieces

* 1 can Vigo brand Pulpo (octopus).  You can substitute squid.  This brand is widely available in supermarkets. It is high flavor, moderate salt

* 2-3 Tbsp. olive oil

* salt, pepper to taste

- Place all ingredients in a mixing/serving bowl/dish and mix well

- Serve

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