I made this for the previously mentioned Chardonnay dinner. I call it "Arabic-ish" salad because I used a recipe called Arabic Salad and added a bunch of other things...so I'm not sure if its Arabic or not. Click here for the link to the original on epicurious.com or keep reading for my version.

Sous Chefs on Loan: Sister PB, NB and KK

Ingredients for my Version

• 1 lemon
• 3/4 t salt
• 1/4 t black pepper
• 3 T olive oil
• 1 pound diced tomatoes
• 1.5 T chopped white onion
• 1 scallion
• 1 cup coarsely chopped purslane
• 1 cup finely chopped parsley
• 1/2 t dried mint (would love to use fresh, but didn't have it)
• 3 T chickpeas
• 1/2 medium radish
• 2 oz crumbled goat cheese

The directions for my version is the same as the epicurious version:

Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

The recipe for the fish has to be one of my FAVORITE ways to prepare fish. Its so easy and really delicious. And because you bake it, its also easy to prep ahead, set the timer and forget about it til its ready! Its a simple mix of Japanese bread crumbs (panko), nuts and fresh herbs, plus a little butter and salt. The original recipe uses walnuts, but I prefer to do it with pecans. You can probably sub any nut you want. I also make herb substitutions using the ingredients that I have. Always comes out beautifully! Click here to see the recipe on epicurious.com.

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