Coban Salad

Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)

Ingredients

•2 garden cucumbers, peeled, seeded, and cut into 1 cm (½ inch) cubes
•1 red bell pepper, seeded and cut into 1 cm (½ inch) cubes
•1 green bell pepper, seeded and cut into 1 cm (½ inch) cubes
•6 radishes, washed, cut into medium dice
•6 young spring carrots, washed, cut crosswise into 1 cm (½ inch) pieces
•4 ramp bulbs (or scallion bulbs), sliced thin
•226 grams (1 cup) goat milk feta cheese
•2 lemons
•15 ml (1 tablespoon) salt
•Freshly ground pepper to taste
•255 ml (1½ cups) Harissa Vinaigrette*

*Harissa Vinaigrette

Preparation

When you’re ready to serve the salads, toss all the ingredients except the vinaigrette in a large mixing bowl. On each plate, pour 44 ml (1½ ounces) of the vinaigrette (go lighter for anyone who might object to the heat in the dressing) and spread it out. Divide the salad ingredients evenly among the plates and serve right away.

About the author

Rachel Forrest is a freelance features journalist living in Belize. She is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier and Contributing Editor at Eat Drink Lucky. Check-in to www.rachel-forrest.com for updates and news about some exciting upcoming projects, including “This Belizean Life”, a compilation of stories, audio and video about the wonderful people living in or near Oxmul Kah.

Photo credit: David J. Murray

Rachel Forrest

Rachel Forrest is a food and drink writer and cookbook author living in Oxmul Kah, Belize with her husband, Jim, three dogs, a cat and a parrot. She is the co-author of Maine Classics: 150 Delicious Recipes from Downeast and is a Content Strategist for Gannett and Contributing Editor at Eat Drink Lucky.

Coban Salad

Ingredients

Preparation

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