Foodie-San has been taking a bit of a summer hiatus from her writing, while she has been on the road for work and play. The highlight so far has been a three week sailing trip along the Lycean Coast of Turkey—a truly magical area studded with thousands of Byzantine ruins, beautiful water filled with porpoises, epic history and the most gracious and beautiful people on earth.
Truly, my only complaint was the over-abundance of kebabs. They are certainly tasty, but we like a little variety in our diet.
Imagine, then, our delight in discovering the little restaurant, White Table while mooring in the port of Kalkan. Hosts Derman and Yigit Yucedag have set out to create something different: healthy, organic and carefully prepared menus amidst a sea of kebabs and bulgar. We dined there twice. Their mouth puckering, crunchy apple and raw beet salad was redolent of lemon and herbs, and their wine was excellent.
My memory may be a little faulty, but here’s my take on it. Toss everything together. It’s simple as that!
Raw Beet and Apple Salad
4 beets, juliened
2 granny smith apples, juliened
½ cup crumbled feta
¼ cup crumbled pistachios
Fresh herbs, chopped
Juice from one lemon
Salt and pepper
I would be remiss if I did not include a salad with more of an Asian flair.
Whiz together, 1 Thai chili, garlic clove, 1 T sugar, 1 ½ t rice vinegar; 1 ½ T each of lime juice, fish sauce, and peanut oil and marinate with half a sliced medium onion for a while.
Toss with one small shredded napa cabbage, a shredded carrot, shredded, ¼ each shredded basil, mint and cilantro. Or just get a sack of packaged coleslaw and add the herbs.
You can also add a shredded chicken breast if you like. Garnish with mint. Taste to see if you need salt or pepper.