Herbed Anasazi Beans

2 cups dried Anasazi beans
olive oil
1 bunch fresh oregano, stems removed, leaves chopped
6 cloves minced garlic
sea salt
fresh lemon juice
white balsamic vinegar
chile powder to taste

Rinse beans, cover with water and soak over night. Add more water, bring to boil and simmer until beans are tender. (Time will vary depending on how long the beans soaked, how many beans you have and your elevation. But I found these beans to cook very quickly, in about 25 minutes.) When beans are the desired tenderness, remove from heat and rinse. Let cool.

Meanwhile, saute garlic in oil until golden. Add garlic to beans and mix with olive oil (enough to give the beans a luscious texture), oregano, salt, a twist of fresh lemon and a sprinkle of white balsamic vinegar. Add chile and mix again (I used hot Kashmiri, but any will do).

Feel free to use different herbs. Rosemary is a wonderful accompaniment to beans such as these. Dunk the sprigs into boiled water for a moment to release the herb’s aroma. Chop and add to beans as you would the oregano.

Serve at room temperature. And think of the ancient ones

Burmese Beans

2 1/2 cups / 535 grams dried beans, such as pinto, navy, or cannellini
Salt
1/3 cup peanut or vegetable oil, plus more for finishing
1 sliced yellow onion
5 garlic cloves, smashed
1 (2-inch) piece of ginger, peeled and minced (about 1/3 cup)
3 tomatoes, diced
Pinch of chile flakes
2 green onions, sliced (optional)
Lime wedges (optional)

Rinse the beans well in a colander. Transfer to a large bowl, cover with 2 inches of cool water, and let soak for at least 4 hours or overnight.

Drain the beans, transfer to a 4- to 6-quart pot, and add water to cover by about 1 inch. Place over high heat and bring to a boil. Adjust the heat to a gentle simmer and cook uncovered for 1 1/2 hours, or until tender.

Remove from the heat, stir in 2 teaspoons salt, and let the beans stand in their cooking liquid for at least 30 minutes (or refrigerate them in their cooking liquid and finish the dish the next day). Drain the beans, reserving the cooking liquid (you’ll have about 4 cups).

In the same pot used to cook the beans, heat the oil over medium heat. Add the onion, garlic, and a generous pinch of salt and cook until the onion has softened, about 6 minutes. While cooking, mash the garlic against the side of the pot to break it down.

Stir in the ginger and cook for about 1 minute. Stir in the tomatoes and chile flakes and cook until the tomatoes have softened, 2 to 3 minutes.

Stir in the beans, another teaspoon of salt, and 2 cups of the saved cooking liquid. Simmer gently, stirring occasionally, for about 20 minutes, or until the beans achieve a creamy consistency. Taste, adding more salt as desired (beans do need a fair amount, so don’t shy away from the salt if they taste flat). If the beans are too thick, stir in a little more of the cooking water and continue to cook.

Remove from the heat. (At this point, the beans can be cooled, covered, and refrigerated for up to 1 week. Reheat gently before serving.) Drizzle peanut oil on top to serve, if desired. Serve with lime wedges if you want the beans to taste a bit brighter

Fried Rice with XO Sauce

1 tablespoon oil
4 cups cold rice, preferably day-old
5 eggs, well-beaten with 1 teaspoon kosher salt
3 tablespoons XO sauce
2 teaspoons soy sauce
1 teaspoon chili oil, optional
Any other stir-fried ingredient-meat, seafood, vegetables, anything
Sliced scallions

Heat 1 tablespoon oil in a wok over high heat until smoking, then add the eggs and stir-fry over high heat, until almost cooked through. Remove from the wok.

Add the XO sauce to the wok. Turn the heat to medium-low, then add the rice and stir-fry, breaking up clumps. Add the soy sauce and chili oil. Taste and add more condiments as needed. Add the eggs and whatever else you are using, and stir to mix well. Serve immediately, garnishing with scallions.

Garlic and Cilantro Soup with Chickpeas (Acorda a Alentejana)

2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
1/2 ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
1 jalapeño chili, stemmed and roughly chopped
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon sweet smoked paprika, divided, plus more to serve
Kosher salt and ground black pepper
3/4 cup extra-virgin olive oil, divided
5 ounces rustic bread (such as ciabatta), sliced ½ inch thick and torn into bite-size pieces (about 2 cups)
8 medium garlic cloves, roughly chopped
1 1/2 quarts low-sodium chicken broth
2 15 1/2 -ounce cans chickpeas, rinsed and drained
4 soft-cooked eggs, peeled (see note)

In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, 1/2 teaspoon of the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add 1/2 cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.

In a small bowl, toss the bread with the remaining ¼ cup oil and the remaining 1/2 teaspoon paprika. Toast in a large Dutch oven over medium, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, return the bread to the bowl, leaving excess oil in the pot; set the croutons aside.

Set the Dutch oven over medium and add the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth and chickpeas and bring to a simmer over medium-high. Cook, stirring, until heated through, about 3 minutes. Off heat, stir in the pureed cilantro mixture, then taste and season with salt and pepper. Divide the croutons among 4 serving bowls. Ladle in the soup and top each with 1 egg. Sprinkle with additional paprika and Parmesan.

Tip: Don’t skimp on the olive oil in this soup. The croutons absorb oil as they toast and the broth takes on a rich, creamy texture when the pesto is stirred in.

Skillet Roasted Butternut Squash with Spiced Chickpeas

1 small butternut squash (about 1½ pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves, 1 finely grated, 4 chopped
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 15-ounce can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high.

Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes.

Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes.

Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute.

Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

Perfect Carolina Gold Rice

4 cups water
1 teaspoon kosher salt
1 cup Carolina Gold Rice
4 tablespoons unsalted butter, cubed

Preheat the oven to 300°F.

Bring the water and salt to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water.

Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes.

Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

Low Country Hoppin’ John

Peas:

2 quarts Pork Stock or Chicken Stock
1 cup Anson Mills Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight
1 1/2 cups medium dice onions
1 cup medium dice peeled carrots
1 1/2 cups medium dice celery
2 garlic cloves, thinly sliced
1 fresh bay leaf
10 thyme sprigs
1/2 jalapeño, chopped
Kosher salt

Rice:

4 cups water
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup Anson Mills Carolina Gold Rice
4 tablespoons unsalted butter, cubed

Red Pea Gravy:

Reserved 1 cup cooked red peas
Reserved 2 cups cooking liquid from the peas
1 tablespoon unsalted butter
Cider vinegar
Sliced chives or scallions for garnish

For the peas:

Bring the stock to a simmer in a small pot. Drain the peas and add to the stock, along with all of the remaining ingredients except the salt. Cook the peas, partially covered, over low heat until they are soft, about 1 hour. Season to taste with salt. (The peas can be cooked ahead and refrigerated in their liquid for up to 3 days; reheat, covered, over low heat before proceeding.)

Drain the peas, reserving their cooking liquid, and measure out 1 cup peas and 2 cups liquid for the gravy; return the rest of the peas and liquid to the pot and keep warm.

Meanwhile, for the rice:

About 45 minutes before the peas are cooked, preheat the oven to 300°F.

Bring the water, salt, and cayenne pepper to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water. Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes. Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

For the gravy:

Put the 1 cup peas, 2 cups cooking liquid, and the butter in a blender and blend on high until smooth, about 3 minutes. Add cider vinegar to taste.

(The gravy can be made up to 3 days ahead and kept in a covered container in the refrigerator; reheat, covered, over the lowest possible heat, stirring occasionally to prevent scorching.)

To complete:

Use a slotted spoon to transfer the peas to a large serving bowl. Add the rice and carefully toss the rice and peas together. Pour the gravy over them, sprinkle with chives or scallions, and serve.

Basic Chana Masala

Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.

Basic Chana Dal Masala

Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.

Shiso Fried Rice

2 tablespoons butter
1 piece garlic, smashed
1/2 purple sweet potato, steamed, and crumbled into chunks
1 quart steamed jasmine rice
1 teaspoon grapeseed oil
6 pieces umeboshi, pitted and chopped into a coarse paste
12 shiso leaves, finely julienned into hairs
1/4 cucumber, julienned
1 tablespoon fried garlic
Salt to taste

In a small saucepan, melt the butter with the garlic. Cook on low until softened, about 5 minutes.

In a hot wok or large sauté pan, add grapeseed oil and butter and soften garlic. Add rice and sweet potato and salt to season. Gently mix to incorporate thoroughly.

Transfer the rice to a large plate and garnish with fried garlic, followed by cucumber (first so you don’t brown your herbs too quickly) and shiso. Scatter small amounts of the umeboshi over the rice. Serve as is, and stir thoroughly right before eating!

Jollaf Rice

For puree:
1 tablespoon minced ginger
1 tablespoon Jamaican curry powder
1 teaspoon dried crayfish
10 garlic cloves
3 Maggi beef bouillon cubes
2 medium plum tomatoes, cored and diced
1 red bell pepper—stemmed, cored and roughly chopped;
1 red onion, roughly chopped
1 habanero, stemmed

3 tablespoons red palm oil
3 cups purée
4 cups basmati rice
2 teaspoons kosher salt
6 cups water

In a blender, purée the ginger, curry powder, dried crayfish, garlic, bouillon cubes, tomatoes, red pepper, red onion and habanero until smooth.

In a medium saucepan, heat the palm oil over medium heat. Add the purée and bring to a simmer. Slowly cook until most of the liquid has reduced and the sauce has developed a sweetness, 20 minutes.

Add the rice and salt, and cook, letting the rice begin to absorb the purée, 5 minutes. Add the water and bring to a boil, then reduce to a low simmer. Cook, covered, until all of the water has absorbed and the rice is fully cooked, 20 to 25 minutes.

Remove from the heat and fluff with a fork, then serve.

Pasta e Fagioli

170g dried borlotti
5 tbsp extra virgin olive oil
2 garlic cloves
A sprig of fresh rosemary
300-500g fresh tomatoes
Salt and black pepper
180g fresh egg pasta, cut into small, misshapen squares or 220g dried small pasta, or broken tagliatelle

If you are using dried beans, soak them for 12 hours or overnight. Drain, cover them with enough cold water that it comes at least 3 inches/10cm above the beans and cook at a simmer until tender, which usually takes about an hour and a half. Leave the beans to cool in their cooking liquid.
If you are using fresh beans, pod them, then cover them with enough cold water that it comes at least 10cm above the beans. Bring to a very gentle boil and then reduce to a simmer for 30 minutes or until the beans are tender. Leave the beans to cool in their cooking liquid. If you are using tinned beans, drain and rinse them.

Meanwhile, in a large, deep sauté pan or casserole, warm the olive oil over a low flame, add the peeled and gently crushed garlic cloves and rosemary, then fry them gently until fragrant. If desired, you can remove the garlic at this point. Peel the tomatoes, if you like, then roughly chop them and add them to the pan. Raise the heat just a little and cook the tomatoes for 10 minutes, or until soft and saucy. Add the beans and a couple generous ladlefuls of bean cooking water, then let the pan bubble away for another 10-15 minutes. Season with salt. At this point you may like to blend half the soup for a creamier consistency.

Add another couple of ladlefuls of bean cooking water and then the pasta. Continue cooking, stirring attentively until the pasta is tender. You may need to add a little more bean cooking water. Serve immediately.

Pasta e Piselli

1.3kg peas in their pods, or 350g frozen
4 tbsp extra virgin olive oil
A small knob of butter or 50g pancetta or guanciale, diced
3 large or 6 small spring onions, chopped
A celery stalk, chopped
A sprig of mint
Salt
1 tbsp tomato puree (optional)
A parmesan rind
300g fresh egg pasta or 200g dried pasta
Pecorino or parmesan cheese, grated

If the peas are in their pods, pod them and set aside. Warm the olive oil in a large pan and fry the pancetta, onion, celery and mint with a pinch of salt, until soft and translucent. Stir in the tomato puree, if using, then add the peas, stir and cook for a few minutes.

Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.

Once the peas are tender, remove the mint, add another small pinch of salt and the pasta. Cook, stirring regularly, until the pasta is al dente. Leave to sit for a couple of minutes, stir in 2 tbsp grated cheese, taste and check for salt (it shouldn’t need it). Divide between bowls and serve, handing round more cheese for those who want it.

Braised Chick Peas with Tomatoes and Almond Pesto

500g chickpeas, soaked in cold water for 24 hours, or 2 x 400g tins
2 bay leaves
1 garlic clove, unpeeled
6 tbsp olive oil
1 white onion, finely chopped
2 tbsp chopped parsley
500g fresh, ripe tomatoes, peeled and roughly chopped
Salt and black pepper

For the pesto
50g blanched almonds
1 tbsp pine nuts
2 garlic cloves

1 Drain the soaked or tinned chickpeas, put in a heavy-based pan and cover with 2 litres of cold water. Add the bay leaves and garlic, bring to the boil, then reduce to a simmer. Cook until the chickpeas are very tender. Pull from the heat, add salt to taste, and leave to cool in the cooking liquid.

2 Warm the oil and fry the onion until soft. Add 1 tbsp chopped parsley and the tomatoes. Simmer, crushing the tomatoes with the back of a spoon. Cook until saucy. Dilute with a ladleful of chickpea broth, then add the chickpeas, leaving some broth remaining. Simmer for 10 minutes.

3 Make the pesto by pounding/blending the almonds, pine nuts and garlic into a paste. Stir into the chickpeas. Cook for another 10 minutes, adding more broth if you want. Stir in the last of the parsley. Serve with bread and cheese.

Paste e Ceci

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
3 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper or red pepper flakes, to taste
1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed)
1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; I use annelini)
2 cups (275 ml) boiling water

2 to 3 tablespoons olive oil (estimate 1 per serving)
1 clove of garlic, peeled and finely chopped
1 teaspoon minced fresh rosemary
Salt and red pepper flakes

In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons olive oil until it shimmers.

Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so.

Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning and ladle into bowls.

Make finishing oil: Heat 2 to 3 tablespoons olive oil in a small sauce- or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling; pull it off the heat as soon as the garlic is going to start taking on color. Drizzle this over bowls of pasta e ceci and eat it right away.

Pressure Cooker Dal Makhani

Boil Together
1/2 cup whole black urad dal (see picture)
2 bay leaves
1 tablespoon garlic
2 teaspoons minced ginger minced
1.5 cups water

Mix Together
1/4 cup Greek yogurt (or drained soy yogurt)
1/2 cup half and half, cream, or alternative milk of your choice, or cashew paste
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Punjabi garam masala (see recipe below) or ordinary garam masala

For Finishing
2 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon tomato paste

Wash the dal well, add ginger, garlic, bay leaves and water, and cook in a Instant Pot for 30 minutes on high pressure using natural release.

Meanwhile, mix together the yogurt, milk/cream of choice, and the listed spices and blend these well together.

When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.

Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.

Heat a small saucepan or kadhai, add ghee when hot, and add in the cumin seeds which will start to sputter.

Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.

Pour this paste into the dal and mix well.

Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful.

Pressure Cooker Moong Dal

For Dal
1 cup whole moong dal (the green kind)
4 cups water
1 onion diced
1 tomato diced
1 tablespoon minced ginger
1 tablespoon garlic
1 teaspoon turmeric
1/2-1 teaspoon cayenne pepper adjust to taste
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

For Finishing
1 teaspoon Tamarind Concentrate OR 2 lemons juiced
1 teaspoon sugar
1/4 cup cilantro or parsley

Place all dal ingredients in your pressure cooker.

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Mix in the Tamarind concentrate or lemon juice, and sugar and stir well.

Garnish with cilantro or parsely and serve with either rice or Naans

This recipe can easily be doubled -This recipe freezes very well and is therefore great for meal prep and freezer meals.

Pressure Cooker Basics: Risotto

The Breville preset for risotto is 6 minutes, 6.0 psi, auto quick release.

Use the sauce setting soften aromatics and deglaze the bowl with wine.

The key to creamy risotto is tasting the rice grains before the liquid is added. Use the sauce setting to toast the rice, stirring frequently for 3-5 minutes or until the edges become transparent and turn white.

Since the liquid will not evaporate during cooking, keep the ratio to 1 part rice and 3 parts stock. If using a lot of vegetables, reduce stock by a third.

Risotto Milanese:

1 tablespoon olive oil
4 tablespoons butter, divided
1 medium shallot, finely chopped
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 cup water
1/2 teaspoon saffron threads
1/2 cup finely grated parmesan cheese, plus extra for serving
salt and pepper to taste

Select the saute feature, medium heat, and preheat the cooking bowl. Add olive oil, 2 tablespoons of butter, and shallot, and cook until soft, 3-5 minutes.

Bring stock and water to boil in saucepan.

Add garlic and rice and cook, stirring constantly, for 2-3 minutes.

Stir in wine and cook until reduced by half.

Stir in 3 cups of hot stock mixture, 1 teaspoon of salt, and saffron threads.

Select the pressure cook risotto feature.

When cooking has completed, return remaining stock mixture to a boil. Stir through 1 cup of hot liquid, parmesan cheese, and 2 tablespoons butter. Adjust consistency as needed with stock, season with salt and pepper, and serve immediately with parmesan cheese.

Pressure Cooker Basics: Rice

The Breville preset for rice is 5 minutes, 7.5 psi, auto pulse release. Increase it to 20 minutes for brown rice.

Use a ratio of 1 part rice to 1.25 parts water for white rice and 1 part rice to 1.5 water for brown rice.

White:

2 cups rice: 2.5 cups water
3 cups rice: 3.75 cups water
4 cups rice: 5 cups water

Brown:

2 cups rice: 3 cups water
3 cups rice: 4.5 cups water
4 cups rice: 6 cups water

After cooking, allow rice to stand in bowl for 5 minutes before stirring and serving.

Black Beans with Mango

2 cups cubed mango, about 3 mangoes, preferably the Ataulfo variety (see Notes)
2 1/2 cups cooked black beans
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, plus more for serving
1 teaspoon chile powder
1 large handful fresh cilantro, stems removed, chopped
Salt and freshly ground black pepper, to taste

In a serving bowl, mix the mango and beans.

In a small bowl, whisk the olive oil with the lime juice and chile powder.

Add the cilantro to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper.

Toss to combine. Serve chilled or at room temperature. This salad can be assembled in advance without cilantro and refrigerated for a day. Add the cilantro (or parsley) just before serving.