Salad Days | Fox Farm Side Rider

I created this salad as a side dish for Sam&Elizabeth FOX when they had their pot luck summer BBQ Party at their Sperryville, Virginia Farm on July 29,2006.

Simple starting points. Think crunchy with powerful taste to partner with BBQ Burgers and sausages. They told me that Pinot Grigio was the wine selected for the event. Good Mediterranean compliment. And...Here is the recipe.



Fox Farm Side Rider

1. In a mixing bowl. Add the following:

5 cloves of pressed garlic
juice of 6 limes
1/4 cup (65 ml.) olive oil
1 serving spoon of pomegranede molasses
1 cup yogurt
2 serving spoons of sesame paste (tahini)
1 cup rougly chopped pecans (walnut is an alternate)
1/2 cup raisins
1/4 cup of pine nuts
One large Julienned red pepper
1 bunch parsley finely chopped
3 ears of corn (microwaved in their husk and cutstripped with a knife)
white pepper to taste (black pepper looks like sand grit)

2. Seperately prepare finely chopped green cabbage.
V cut and take out the stem beforehand for good measure.
Make it even finer with a double mezzaluna. Salt (2 serving spoons) and crush further with hands. Keep it aside for 30 minutes. Salt extracts more water from the cabbage.
Add water to desalinate. Drain and add to the other ingredients.

3. Mix and press into a serving pot.
For an open air BBQ it is a good idea to select a pot with a lid.


We had good time with good friends and they loved this new salad/BBQ side dish.
The rest is history. This is also my entry for...Yemek Cini