Take Two

EpicureanPiranha | May 19th, 2010 - 18:46

Two Quick Summer Salads

Our summer in Montreal began with a rather chilly note after some very hot days in early April, so when the hot, sunny weather returned last weekend, the last thing I wanted to do was spend hours in the kitchen!  I had decided to make one of my favourite roast pork dishes the night before, and had some left over in the fridge. So as an accompaniment, I thought I’d prepare a few quick salads.

Pork filet and two salads

Cold Moroccan-inspired roast pork, served with Zesty Carrot and Chickpea & Fava Bean Salads

I wanted some nice colourful contrasts, and tastes that would complement the slightly spicy meat. I created these salads, which took a few minutes to prepare. Click here for the Moroccan Inspired Pork Filet recipe.

Zesty Carrot Salad

6 to 7 med carrots, finely grated
125 ml (1/2 c) sultana raisins
60 ml (1/4 c) flat leaf parsley [Italian parsley], chopped
juice of 1 large lemon
15 ml (1 Tbs) extra virgin olive oil
a little salt
lots of freshly ground pepper

  • Peel carrots and finely grate.
  • In a small, deep bowl, mix lemon juice, olive oil salt, and pepper.
  • In a large bowl, gently combine carrots, sultanas, parsley, and vinaigrette.
Roast pork and salads

Cold Moroccan-inspired roast pork, served with Zesty Carrot and Chickpea & Fava Bean Salads

Chick Pea and Fava Bean Salad

540 ml (19 fl oz) tin [can] of chickpeas & fava beans, well rinsed and drained
1/2 long sweet red pepper [or a small red bell pepper], cut in small dice
2 to 3 scallions [green onions] trimmed, green and white parts finely sliced
30 ml (2 Tbs) extra virgin olive oil
15 ml (1 Tbs) red wine vinegar
Sea salt
Freshly ground pepper

  • In a small, deep bowl, mix olive oil, wine vinegar, salt, and pepper.
  • In a med-sized bowl, mix all ingredients. Taste and adjust seasoning.


  • Grate carrots in a food processor using finest setting of shredder blade, which only takes a minute.
  • I used an imported, quality Spanish olive oil to make these salads. I chose it because of its lovely peppery flavour.
  • I like the “Click” brand of tinned beans. They have a huge choice of varieties, or can be found in many groceries and most Asian food shops. More importantly, they do not have any of that horrid metalic taste that some inexpensive brands sometimes have.
  • Refrigerated in airtight containers, the bean salad will keep well several days, and the carrot salad will keep well up to two days.

Did you know … ?

Fava beans are also known as Vicia Faba, Broad beans, Field beans, Bell beans or Tic beans. They are a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. Broad beans have a long tradition of cultivation in “Old World agriculture”, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier. They are used widely in many world cuisines.  Here’s an amusing anecdote: “Broad beans are rich in L-dopa, a substance used medically in the treatment of Parkinson’s disease. ~ Some also use fava beans as a natural alternative to drugs like Viagra, citing a link between L-dopa production and the human libido”. [source: http://en.wikipedia.org]

3 Responses to “Take Two”

  1. Julien says:

    Ça c’était très bon! mmm en plus c’est pas trop difficile à faire. Je pense m’en faire bientôt :p

  2. dubonnet says:

    appealing salads!! I especially like beans!! Maybe I can get my husband to eat more now with the added info, lol!

    • LOL! I laughed when I read the comment about how some people use fava beans as a replacement for Viagra!!! One thing I can tell you is that these salads are really tasty :->

      Thanks for stopping by, Sharon!

      ~ Epi

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