August 15, 2016
Salads, Meat Salad, Poultry,
Chicken, Fruit, Grapes, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Food Processor, Stove Top, Gluten-Free, No Eggs, Cooked Chicken or Beef, Cooked Chicken more
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"Recipe source: Sunset Magazine (September 2016)
Dukkah (spice mixture) can be made ahead for 1 month, chilled airtight. This only uses 1/2 cup of the mixture -- so you will have some left for other recipes."
To make the dikkah (spice mixture): in a frying pan toast the hazelnuts over medium low heat, stirring often until browned (d10-15 minutes); pour into a bowl and set aside. Toast sesame seeds in pan, stirring often until golden brown (5 minutes). Pour into a separate bowl and set aside. Toast the cumin, coriander and fennel seeds until golden (only a few minutes) and add to sesame sees and let cool completely. In a food processor pulse the hazelnuts a few times to chop and add the sesame mixture with the salt and pulse until mixture is crumbly.
To make salad dressing: in a large salad bowl combine the yogurt, mustard, lemon juice, salt and 1/2 cup of the duke.
Add the rest of the ingredients to the dressing in the bowl (-celery); Fold together with a rubber spatula to combine.
Serve on lettuce leaves.
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