31 Days of Global Flavors: Day 31

On the final day of National Diet Thirty day period and the very last day of my “31 Times of Global Flavors” collection, my colleague and pal Dr. Keith Ayoob is sharing why he enjoys thyme — which is the flavor we are celebrating these days.

Thyme

There is normal thyme which is sort of a dry “shrub” but broad-leaf thyme is a additional succulent, crunchy leaf that dices up properly and provides a lighter, but nevertheless “herby” flavor that wakes up the normal salad elements. I believe the taste is much more like oregano.  It is from time to time termed “Spanish thyme.”  It’s most effective new, and in addition to salads, I have included it to bean dishes and stir-fries.  It is also really appropriate with fish dishes.

I appreciate broad-leaf thyme chopped into salads, and it is superb additional to savory bean dishes. This salad underneath can integrate anything, such as protein, tons of fiber, some fruit, and of training course a good deal of veggies. It is also fantastic for using up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a substantial mixing bowl with the next:

• Romaine leaves
• Arugula
• Grape tomatoes
• Cucumber
• Celery
• Carrots
• Fennel (I slice this thinly sliced, instead than chopped)
• 2 or 3 leaves of broadleaf thyme, minced
• Optional, but wonderful: pitted, chopped olives, pickled peppers, or clean sweet peppers, radishes, cooked veggies, any leftover canned beans (garbanzos, black beans, no matter what you have), diced pears (pink pears are good if you have them)
• Protein alternatives, if it’s a principal class: crumbled feta, goat, bleu cheese or diced mozzarella, tough-cooked eggs, quartered, poached or broiled fish (salmon is fantastic with this)
• Grated parmesan