31 Days of Global Flavors: Day 31

On the last day of Countrywide Nutrition Month and the final working day of my “31 Times of World-wide Flavors” sequence, my colleague and good friend Dr. Keith Ayoob is sharing why he enjoys thyme — which is the taste we are celebrating now.

Thyme

There is regular thyme which is kind of a dry “shrub” but broad-leaf thyme is a additional succulent, crunchy leaf that dices up very well and adds a lighter, but continue to “herby” taste that wakes up the standard salad components. I feel the flavor is more like oregano.  It is sometimes termed “Spanish thyme.”  It is most effective refreshing, and in addition to salads, I’ve added it to bean dishes and stir-fries.  It is also pretty compatible with fish dishes.

I adore wide-leaf thyme chopped into salads, and it is fantastic additional to savory bean dishes. This salad under can integrate anything, such as protein, tons of fiber, some fruit, and of course a ton of veggies. It’s also great for working with up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a significant mixing bowl with the pursuing:

• Romaine leaves
• Arugula
• Grape tomatoes
• Cucumber
• Celery
• Carrots
• Fennel (I slice this thinly sliced, somewhat than chopped)
• 2 or 3 leaves of broadleaf thyme, minced
• Optional, but wonderful: pitted, chopped olives, pickled peppers, or refreshing sweet peppers, radishes, cooked veggies, any leftover canned beans (garbanzos, black beans, what ever you have), diced pears (pink pears are fantastic if you have them)
• Protein options, if it is a principal training course: crumbled feta, goat, bleu cheese or diced mozzarella, really hard-cooked eggs, quartered, poached or broiled fish (salmon is incredible with this)
• Grated parmesan