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1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

Book Description

Br. Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery located near Millbrook, New York. He is the author of numerous books, including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen.

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Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons

Authors: Victor-Antoine D'Avila-Latourrette

Date: April 2004

ISBN: 1558322779

Publisher: Harvard Commons Press

Hardcover

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Servings: 4 to 6

• Salad:

• 1/2 pound farfalle (bow tie) pasta

• One (15.5-ounce) can chickpeas, drained and rinsed

• 12 ripe cherry tomatoes, cut in half

• 1 green bell pepper, seeded and finely chopped

• 1 medium-size Vidalia onion, finely chopped

• 1/2 cup fresh basil leaves, coarsely chopped

• 1/3 cup fresh Italian parsley leaves, finely chopped

• 1 head Boston or another lettuce of your choice, separated into leaves

• Dressing:

• 3 tablespoons plus 1 teaspoon extra virgin olive oil

• 5 teaspoons Spanish sherry vinegar (preferably Jerez) or red wine vinegar

• 1 garlic clove, minced

• Salt and freshly ground black pepper to taste

1. To make the salad, cook the pasta in boiling salted water until at dente. Drain and rinse the pasta under cold running water, then drain again, shaking the colander or strainer. Put the pasta in a deep bowl and add the chick- peas, tomatoes, bell pepper, onion, and herbs. Toss well to combine.




2. Place 3 lettuce leaves on each salad plate in the shape of a shamrock.




3. Whisk the dressing ingredients together in a measuring cup or small bowl until thickened. Let stand for 15 minutes before using. (It may be prepared ahead of time.)




4. When ready to serve, pour the dressing into the salad bowl. Toss and blend all the ingredients. Place an equal portion on top of the lettuce on each plate and serve immediately.

More From This Book:

1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

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