Serving
(click to enlarge)

Shepherd's Salad
Sephardic
  -   Djoban
Serves:
Effort:
Sched:
DoAhead:  
8 salad  
**
1-1/4 hr  
Most

This Sephardic salad combines elements of the Spanish Pippirrana with those of the popular Turkish Çoban salad. This recipe makes about 2-1/2 pounds. It is a good buffet salad because there are no greens likely to wilt, and it can be made ahead up to dressing.



1-1/4
10
6
5
2
1/2
1/4
------
1/2
5
1/2
1/4
------
16
#
oz
oz
oz
cl
c
c
---
c
T
t

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Tomatoes
Cucumbers (1)
Bell Pepper (2)
Onion, red
Garlic
Parsley, flat
Mint, fresh
-- Dressing (3)
Wine Vinegar, red
Olive Oil ExtV
Salt
Pepper
-- Garnish
Olives, Black (4)
Salad   -   (35 min + 30 min chill time)
  1. Cut TOMATOES into dice, about 3/8 inch, and drain them well, preferably in a nylon strainer (drink the juice).
  2. Cut CUCUMBERS into strips, then into dice similar in size to the tomatoes.(see Note-1). I usually pile the cukes over the tomatoes in the strainer to help with draining.
  3. Chop ONION fine.
  4. Stem and core BELL PEPPER. Cut into squares about 3/8 inch on a side.
  5. Chop PARSLEY and MINT small. Mix.
  6. Mix together all Salad items. Refrigerate until ready to serve
Dressing   -   (4 min)
  1. Mix all Dressing items items in a small jar so they can be shaken vigorously before pouring. Cool.
Garnish & Serve   -   (5 min)
  1. Pit the OLIVES and cut in half lengthwise.
  2. Dress salad and serve chilled, garnished with pitted Olives. For buffet service the Olives can just be mixed in.
NOTES:
  1. Cucumbers:   Persian or similar cucumbers which need neither peeling nor seeding are preferable, but if all you have is regular waxed blimp cukes, peel them, cut in half lengthwise, and seed them. Cut into strips, then dice. You'll need a couple ounces more to compensate for the peels and seeds.
  2. Bell Pepper   Any color can be used. Sephardic cooks probably often use the Armenian / Hungarian / Turkish pepper which has thinner walls and a different flavor, but barely more heat than a bell pepper. For details see our Chili Page.
  3. Dressing:   In France, salad dressings are around 4 to 1 Oil to Vinegar. In Spain they are nearly equal, but in Turkish and Sephardic practice they are relatively tart, as much as 1 to 2 Oil to Vinegar. Adjust if you feel you need to.
  4. Olives:   These should be Mediterranean oil cured olives, not California salad olives. Turkish black olives are readily available in vacuum packs and are excellent.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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