CHEF ALO: The New Edition of Lebanese Cuisine

• 4-5 large leaves of Romain lettuce, or ¼ head of lettuce
• 1 cucmber, peeled, quartered, and cut into small pieces
• 2-3 medium tomatoes, cut into 1-inch cubes 
• 1 small hot peper, minced, optional
• ½ tspn of sumac, if available
• ½ cup olive oil
• salth and pepper to taste

Toast the bread to a golden brown and break into 1½-inch pieces. Set aside.

In a salad bowl, mash the garlic, or use a garlic press, and mix the garlic well with the salt and pepper. Add the lemon juice to the garlic mixture and blend well. Coarsely chop the parsley, green onions, and mint. Tear the lettuce as for a tossed green salad. Add the parsley, green onions, mint, cucumber, tomatoes, hot pepper, sumac, and toasted bread to the lemon and garlic mixture and toss thoroughly.

Just before serving, add the oil and toss well. Adjust seasoning to taste.

NOTE: Sumac is available in Middle Eastern specialty grocery stores or online.

• 1 small head ocauliflower, approximately 1 pound
• 1 clove garlic
• ½ tspn kosher salt
• 3 tspn tahini
• 2 tspn water or cauliflower liquid
• ¹⁄³ cup lemon juice

Rinse the cauliflower and break it into separate florets. Steam or cook in water for 10–15 minutes on a medium flame. When done, the cauliflower should be tender but firm.

Mash the garlic and salt in a bowl. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth.

Drain the cauliflower and place it in a shallow bowl. Carefully pour the tahini sauce over all of the cauliflower pieces—do not stir. Adjust seasoning to taste. Serve hot or cold.

• 1 cup dried black-eyed peas
• 1 clove garlic
• ½ tspn kosher salt
• ¼ cup lemon juice
• 1 small onion, finely chopped
• ½ cup parsley, chopped
• ¼ cup olive oil

Wash the beans well and soak them in water overnight. Drain and place in a saucepan with water to cover. Cook on a medium flame until tender but firm. (Check occasionally and add water to cover if needed. The cooking time will depend on the age of the dried beans.)

Mash the garlic and salt together in a large bowl. Add the lemon juice and onions. Drain the beans, reserving 1 cup of liquid. Add the liquid to the lemon juice mixture. Add the drained beans. Mix well, being careful not to mash the beans.

Garnish with chopped parsley in a ring in the center. Pour oil on top. Adjust seasoning to taste. Serve hot or cold.

NOTE: Two 8-ounce packages of frozen black-eyed peas may be used. Follow the directions on the package and proceed as above.