Archive for the 'Salad' Category

Longbean Salad

Monday, June 15th, 2009


long bean salad

This weekend we have visited our close friends in the Bay Area who are fortunate to include the Mountain View Farmer’s Market into their Sunday morning routine. They get their weekly fruits, veggies and stroll to the cool coffee shop close by, and head back home.  Sounds great, does not it?  Especially when you have two cute kids with you who are enthusiastic about fruits they will be eating the next week.

When we were suggested to go to the market with them, I was also told that I’d love the variety of the offerings there.  Michelle was right; it was really refreshing to see all those veggies that I cannot get in the local supermarket here in Folsom.  Actually, I lied; I can get them locally, sometimes.  And as soon as you get them you’d better use them or they will go bad on you in the fridge.  Sad.

The first thing I have spotted in the farmer’s market were these Chinese long beans. They resemble fresh “börülce” to me, which is the name for “black eye beans” in Turkish.  And this wonderful salad is a summer days’ classic in my parents’ house.   All you need is fresh long beans, good tomatoes, good quality olive oil, salt, lemon juice and couple of cloves of garlic.  I have tried to measure the ingredients, but keep in mind that this is a salad, not a baking project ;) So, go with your senses, your palate when you are putting the dressing together.

Thank you Michelle and Dan for taking us to your Farmer’s Market!


Longbean Salad


Recipe type: Salad

Author: Fethiye Miller


  • a bunch of long beans (450gr/1lb)

  • 3 good size tomatoes, preferably from your own garden

  • 3 cloves or garlic

  • 4 Tbs of good quality extra virgin olive oil

  • pinch of Kosher salt

  • 4 – 5 Tbs freshly squeezed lemon juice

  • sumac, optional


  1. Wash the beans, and blanch them for 10 mins. Drain and run cold water over them

  2. Cut the beans in 5cm (2inch) pieces and tomatoes in small, bite size pieces

  3. Crush the garlic cloves

  4. Mix everything together

  5. Enjoy!

Chinese longbeans



Charred Eggplant & Pepper Salad

Saturday, August 4th, 2007

Charred Eggplant & Pepper Salad

I love eggplant in every form, any way it is cooked. And I am not the only person from Turkey that loves eggplant. It is a cuisine that even includes eggplant jam, so go figure.

Charred (and peeled) eggplant is used in many recipes; salad or main dishes. Even though any size/shape eggplant can be used for this purpose, the globe type obviously yields more but the long variety takes less time to char. I use the globe variety usually and that’s what is growing in our backyard this year.

Usually accompanying a meat dish, this salad could be a meal on its own, too. We had it with fish (recipe to be shared next), let me know what you are pairing it with.

  • 2 medium size globe eggplants (or 1 big one)

  • 4 sweet green peppers

  • 1/2 medium onion

  • 1/2 bunch of parsley

  • 3 medium tomatoes

  • 1 tsp each salt, sumac

  • Extra virgin olive oil

  1. Start by washing and drying the eggplant and peppers. For eggplant, either prick it from various places and stick under broiler/top of grill or use your gas range to start cooking/charring it. This process is rather easy, takes less time for the peppers which I suggest you use your gas range and keep turning to make sure not to burn it. Once every bit of outer skin is charred, put them in paper bag to help them “sweat” for about 10 mins or so.

  2. While the eggplant and peppers are in a brown bag, cut the onion in small halt-circles, add sumac and salt and squeeze the onions until they release juice, put them in a medium size bowl

  3. Peel the eggplant and peppers, wash them under running water and using your hands (or a knife), make small pieces of both, add to the onion

  4. Cube the tomatoes , add to the mix

  5. Chop parsley, add to the mix

  6. Put about 3 – 4 Tbsp olive oil, mix well and serve

Pepper   Charred Eggplant
peeling charred pepper  


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