31 Days of International Flavors: Day 31

31 Days of International Flavors: Day 31

On the final day of Nationwide Diet Month and the final day of my “31 Days of International Flavors” collection, my colleague and buddy Dr. Keith Ayoob is sharing why he loves thyme — which is the flavour we’re celebrating at the moment.


There may be common thyme which is kind of a dry “shrub” however broad-leaf thyme is a extra succulent, crunchy leaf that dices up nicely and provides a lighter, however nonetheless “herby” taste that wakes up the same old salad components. I believe the flavour is extra like oregano.  It’s generally known as “Spanish thyme.”  It’s greatest recent, and along with salads, I’ve added it to bean dishes and stir-fries.  It’s additionally very appropriate with fish dishes.

I like broad-leaf thyme chopped into salads, and it’s wonderful added to savory bean dishes. This salad beneath can incorporate all the pieces, together with protein, tons of fiber, some fruit, and naturally a number of veggies. It’s additionally nice for utilizing up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a big mixing bowl with the next:

  • Romaine leaves
  • Arugula
  • Grape tomatoes
  • Cucumber
  • Celery
  • Carrots
  • Fennel (I slice this thinly sliced, reasonably than chopped)
  • 2 or 3 leaves of broadleaf thyme, minced
  • Non-compulsory, however good: pitted, chopped olives, pickled peppers, or recent candy peppers, radishes, cooked greens, any leftover canned beans (garbanzos, black beans, no matter you will have), diced pears (crimson pears are nice when you’ve got them)
  • Protein choices, if it’s a most important course: crumbled feta, goat, bleu cheese or diced mozzarella, hard-cooked eggs, quartered, poached or broiled fish (salmon is fabulous with this)
  • Grated parmesan

Instructions: Chop all of the components however slice the fennel and mince the broadleaf thyme as famous, and add all the pieces to the bowl. Toss all of it collectively till properly mixed.  Dressing: In our home, it’s EVOO and Balsamic, at a ratio of about 2 elements EVOO to 1 half Balsamic. If I’ve some Balsamic syrup, I’ll drizzle it throughout after I’ve dressed the salad. A fat-free Italian is ok too and makes the salad or meal even leaner.  Go the grated parmesan for sprinkling on prime to everybody’s style.  You might need to save the proteins so as to add on prime, when serving.

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