Larb, Caprese Salad and Hummus

Food

I’ve started giving cooking lessons to a friend, but I am a bad teacher.  When I say I’m teaching – what I’m doing is hoping that by watching and cooking with me, he’ll naturally learn.  This week, we made larb, tomato salad and hummus.

We used my mom’s recipe for Larb:

Larb
Serves 4

4 teaspoons grated lime rind
2 teaspoon grated lemon rind
1/2 cup fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons fish sauce
4 teaspoons brown sugar
1 teaspoon finely chopped Serrano chile
1/2 teaspoon crushed red pepper

2 teaspoons vegetable oil (I use peanut oil)
2 lbs ground turkey breast
2 tablespoons chopped shallots
1 cup coarsely chopped fresh mint
1/2 to 1 head of cabbage, cored, quartered, and separated into leaves

Remember to grate you lemon rind before squeezing out the fresh juice (it’s much easier that way). Combine the first 8 ingredients, and whisk until the sugar has dissolved.

Heat oil in a large skillet (non-stick makes for easier clean up) over medium-high heat. Add turkey and shallots and saute until the turkey is cooked through. Break apart the turkey and crumble it as it cooks (a wooden spoon works great for this). Drizzle with the juice mixture, stirring to get all of the turkey coated. Sprinkle with the mint. Serve with the cabbage leaves and eat by scooping a little of the turkey into the leaf and rolling up and eating like a wrap.  (I suggest blanching the cabbage leafs for a few minutes to make them more pliable to wrapping up all the yummy larb!)

I didn’t use a recipe for the hummus.  I eyeballed all the ingredients – chick peas, olive oil, Italian herbs, parmesan cheese.  Puree the mixture in a blender until smooth (add a little water if it’s not blending).  The Caprese Salad is super easy and one of my summer favorites.  Slice cherry tomatoes in half, cube mozzarella cheese, slice/chop fresh basil leaves – toss everything together with olive oil, salt and pepper.  Let the salad marinate while you cook your dinner.

The next morning, I used the leftover salad and mixed it with some eggs to make an omelette.  While I don’t have a picture to prove this, trust me when I say it was a delicious way to reuse leftovers!

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