31 Days of Global Flavors: Day 31

31 Days of International Flavors: Working day 31

On the previous working day of Countrywide Nutrition Month and the last working day of my “31 Days of World Flavors” sequence, my colleague and close friend Dr. Keith Ayoob is sharing why he loves thyme — which is the taste we are celebrating right now.


There is normal thyme which is type of a dry “shrub” but broad-leaf thyme is a much more succulent, crunchy leaf that dices up well and adds a lighter, but nevertheless “herby” taste that wakes up the normal salad components. I feel the taste is extra like oregano.  It is in some cases called “Spanish thyme.”  It’s ideal fresh, and in addition to salads, I have included it to bean dishes and stir-fries.  It is also really appropriate with fish dishes.

I love wide-leaf thyme chopped into salads, and it is outstanding extra to savory bean dishes. This salad beneath can integrate every little thing, which include protein, tons of fiber, some fruit, and of training course a lot of veggies. It is also great for employing up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a massive mixing bowl with the following:

  • Romaine leaves
  • Arugula
  • Grape tomatoes
  • Cucumber
  • Celery
  • Carrots
  • Fennel (I slice this thinly sliced, alternatively than chopped)
  • 2 or 3 leaves of broadleaf thyme, minced
  • Optional, but pleasant: pitted, chopped olives, pickled peppers, or new sweet peppers, radishes, cooked greens, any leftover canned beans (garbanzos, black beans, no matter what you have), diced pears (red pears are great if you have them)
  • Protein choices, if it is a major system: crumbled feta, goat, bleu cheese or diced mozzarella, difficult-cooked eggs, quartered, poached or broiled fish (salmon is magnificent with this)
  • Grated parmesan

Instructions: Chop all the components but slice the fennel and mince the broadleaf thyme as observed, and add everything to the bowl. Toss it all alongside one another till nicely combined.  Dressing: In our home, it is EVOO and Balsamic, at a ratio of about 2 parts EVOO to 1 part Balsamic. If I have some Balsamic syrup, I’ll drizzle it all in excess of soon after I’ve dressed the salad. A unwanted fat-absolutely free Italian is fantastic too and tends to make the salad or meal even leaner.  Go the grated parmesan for sprinkling on major to everyone’s style.  You might want to help you save the proteins to incorporate on top, when serving.

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