i love these two -- and i have made so many of ali's dinners. my kids hate them because they're flavorful and not exclusively melted cheese and white bread. but their tears only make me stronger.
I used quinoa instead of the couscous and goat cheese instead of feta because that’s what I had. Soooo refreshing and delicious. Also the seasoning process ensures that it’s soooo flavorful. Excellent recipe!
I really like this salad method. It would be perfect for any odds and ends veggies coming out of the garden. Also, thank you for still sharing summer recipes in the middle of summer! (I'm not mentally prepared for fall, but it seems to be everywhere...)
Yeah, I would put in a detachable leg for that pullout. Cantilevering should go no more than 1/3 out from the structure (in this case, the box inside the van). When you go further, there is a tipping point. A screw-in leg would serve the structure and not cause the drawers to stick underneath when they are nested.
Yes to the "shovel salad." Great episode! Stopped by the library and grabbed the book. Then picked up the ingredients when I went to get Gatorade (for my husband who was colonoscopy prepping). It came together easily. It’s resting in the fridge and will be shared with friends later today. Thanks!
I am such a fan of Ali Slagle, so happy to see her on the show! Her cookbook is amazing (shout out to the Pasta Puttanesca with Anchovy Breadcrumbs), and I’m excited to give this recipe a try! :)
Just finished making this for my work lunch and I need to rave about this salad. The best part isn't the simplicity or the quickness in which this is prepared, it's the TEXTURES! You can't distinguish the lentils or the couscous when you're eating it but the texture is distinctly different from plain lentils or plain couscous. Put them together and it's such a game changer. Every bite tastes a little different which makes the entire experience interesting. I'm eating it now as I write this and I can't wait to come up with spinoff flavor combos. THANK YOU CLAIRE AND ALI!
I use black olives in a heartier version of this salad - chickpeas, olives, spinach, tomatoes, herbs, red onions red and regular balsamic vinegar and feta or avocado!
Pretty sure Ali’s recipes account for 90% of the saved recipes in my NYT recipe box. And it’s fun to see Claire interacting with someone who’s not behind the camera. (No offense, Vinny, you know what I mean.)
Watching this while eating dinner :) I've made pasta salad (not a mayo based one like the dressing is just olive oil and the olive juice and whatever else I feel like) with black olives my whole life. They're a good gateway olive I think they're the most mild olive
11:30 We make feta from sheep, cows and goats. All with different prices and much different tastes . A family might get what they like or what's cheeper, but we definitely have all of them and there is a significant price difference between the tree types
One of my pet peeves is chefs telling someone only buy one version of something because it feels like they are shaming their audience. I can only eat goat or sheep cheese and it is more expensive so I now eat a lot less cheese than when I could eat cow milk. Same for only use real vanilla. I wish that was in my budget.
@@lynnstlaurent6789 I took this as her suggesting what to buy if you’ve never purchased feta before, as some people may be overwhelmed by the selection, I didn’t take it as her shaming anyone. She even says if you have one you like, use it.
Since people were discussing it in the comments; Israeli Couscous is not actually couscous. It's a wheat dough product called Ptitim. It's extruded, cut, and toasted. Couscous is small steamed granules of rolled semolina. But it looks similar, and would serve the same role in dishes. Ptitim was developed as a cheaper substitute for rice in Israel. It doesn't seem to be any kind of cultural insult. Just developing an affordable imitation of a popular food.
I used orzo pasta instead of Israeli couscous and I used one cup of lentils and one cup of the pasta to serve four (made this for my student flat). There was only a little left over. Turned out well!
For a moment i thought they referred to some variety of khus khus and was shocked that they were adding so much. Never knew such a type of pasta existed
I tried this recipe and I think i screwed up the lentils, but I'd never eaten or cooked them before. I made it vegan by swapping out the cheese for avocado. It was very tasty.
There are no ingredient amounts for the recipe? Not a big deal for me since I can estimate based on what I see in the video (and for salads I am making use of what I have so I end up changing all sorts of things as I see fit) but for less experienced cooks they really need to know how much of each thing to use.
OHH i don't understand why the translation is "Israeli couscous" .. this is "ptitim" ! ( the Hebrew name for it ) It's more like pasta, and not at all similar to traditional couscous.. anyway, looks like a delicious salad, I'll try it out (:
Claire I love you, but as a Greek this is not a Greek salad lol. Cous cous is not a commonly eaten grain in Greece. Typical Greek salad would be tomatoes, cucumber, and red onion, sometimes adding green bell pepper, olives, and feta. Dressing is just olive oil, salt, red wine vinegar, and maybe some oregano.
i love these two -- and i have made so many of ali's dinners. my kids hate them because they're flavorful and not exclusively melted cheese and white bread. but their tears only make me stronger.
😂🤣
haha what a power comment
you're an amazing parent lol
They’ll thank you some day
😅
Ali and Claire have a really nice soft energy and gentle patience. The best kind of teachers.
I love the calm and relaxed energy in this episode. Realy relaxing
Love ali and claire' s personalities together- they should have a spinoff cooking show
💻
I used quinoa instead of the couscous and goat cheese instead of feta because that’s what I had. Soooo refreshing and delicious. Also the seasoning process ensures that it’s soooo flavorful. Excellent recipe!
It's unbelievably simple but whole concept of cooking lentils and couscous in the same pot is new and exciting to me!
I really like this salad method. It would be perfect for any odds and ends veggies coming out of the garden. Also, thank you for still sharing summer recipes in the middle of summer! (I'm not mentally prepared for fall, but it seems to be everywhere...)
Wow, those shelves have to be really well-anchored to support all that weight even when pulled out far. Extremely impressed at the construction!
Yeah, I would put in a detachable leg for that pullout. Cantilevering should go no more than 1/3 out from the structure (in this case, the box inside the van). When you go further, there is a tipping point. A screw-in leg would serve the structure and not cause the drawers to stick underneath when they are nested.
Yes to the "shovel salad." Great episode! Stopped by the library and grabbed the book. Then picked up the ingredients when I went to get Gatorade (for my husband who was colonoscopy prepping). It came together easily. It’s resting in the fridge and will be shared with friends later today. Thanks!
I ❤ Ali so much. Her recipes are always easy/accessible but then taste complex some how.
Clair never fails to brighten my Thursday 🥰
Loved watching you two together. And I made this for dinner tonight, using orzo instead of Israeli couscous. So satisfying. It’s a winner.
That Kitchen Van is AMAZING!!
I am such a fan of Ali Slagle, so happy to see her on the show! Her cookbook is amazing (shout out to the Pasta Puttanesca with Anchovy Breadcrumbs), and I’m excited to give this recipe a try! :)
Just finished making this for my work lunch and I need to rave about this salad. The best part isn't the simplicity or the quickness in which this is prepared, it's the TEXTURES! You can't distinguish the lentils or the couscous when you're eating it but the texture is distinctly different from plain lentils or plain couscous. Put them together and it's such a game changer. Every bite tastes a little different which makes the entire experience interesting. I'm eating it now as I write this and I can't wait to come up with spinoff flavor combos. THANK YOU CLAIRE AND ALI!
This has such a Highschool home video vibe
Claire 's knife skills are amazing!!!
would love to see some fall/winter recipes from claire thx!
Stay Tuned! A lot coming soon.
YASSSS! Two of my very favorites!More of this mashup, all the time!😁
Ali's van kitchen is _so cute_ I'm going to die, and that cookbook looks inviting :3
I really enjoyed Ali and I love a Greek salad, so this is a win win episode!!
🎶 These are a few of my favorite things (ingredients) 🎵. Loved the kitchvan!
Love this recipe! It’s quick and easy lunch perfect for work! No big appliances! Will make this for the next work week!
Wow, two of the most amazing people together in a vid, making a delicious salad - this is awesome 🙂!
I use black olives in a heartier version of this salad - chickpeas, olives, spinach, tomatoes, herbs, red onions red and regular balsamic vinegar and feta or avocado!
Made this today and paired with grilled chicken. Absolutely a new staple in my meal prep!
Pretty sure Ali’s recipes account for 90% of the saved recipes in my NYT recipe box. And it’s fun to see Claire interacting with someone who’s not behind the camera. (No offense, Vinny, you know what I mean.)
The van is soo cute! It's like If the Mystery Machine and Scooby Doo gang were chefs
Just checked this book out from the library. Love Claire’s cookbooks and both of your energy 🫶🏻
Watching this while eating dinner :) I've made pasta salad (not a mayo based one like the dressing is just olive oil and the olive juice and whatever else I feel like) with black olives my whole life. They're a good gateway olive I think they're the most mild olive
i want that salad.. now. it looks soo good. thank you both!
Just bought the book cause that salad looked so yummy. Cant wait to make it and see the other recipes 🥹🥹🥹
11:30
We make feta from sheep, cows and goats. All with different prices and much different tastes .
A family might get what they like or what's cheeper, but we definitely have all of them and there is a significant price difference between the tree types
One of my pet peeves is chefs telling someone only buy one version of something because it feels like they are shaming their audience. I can only eat goat or sheep cheese and it is more expensive so I now eat a lot less cheese than when I could eat cow milk. Same for only use real vanilla. I wish that was in my budget.
@@lynnstlaurent6789 I took this as her suggesting what to buy if you’ve never purchased feta before, as some people may be overwhelmed by the selection, I didn’t take it as her shaming anyone. She even says if you have one you like, use it.
Ali gives me NPR vibes!!
This salad looks so good 😊!
Made this and it’s so good! Yum!
OMG! Looks so refreshing and amazing Claire the salad unbelievable ❤
Awesome, I just recently made a big Greek salad for a party and didn't wind up with any leftovers :)
“You have to make dinner a lot in your life.” Ugh, I knowwww
I made this tonight and it was such a flavorful and satisfying meal. Think it might become a staple of my cooking rotation!
That van kitchen or kitchen van was so cool it's so tiny
I Dream of Dinner is one of my favorite cookbooks!
Good lentil tips! Definitely going to reduce heat when cooking
SHOVEL SALAD!!!! i had no idea what id been doing has a cool phrase to describe it. THANK Y'ALL!
This is my ideal type of lunch!
I NEED this book, because I live in constant angst towards that relentless and seemingly eternal question:"What's for dinner?"🤦🏻♀️
Since people were discussing it in the comments; Israeli Couscous is not actually couscous.
It's a wheat dough product called Ptitim. It's extruded, cut, and toasted.
Couscous is small steamed granules of rolled semolina.
But it looks similar, and would serve the same role in dishes.
Ptitim was developed as a cheaper substitute for rice in Israel.
It doesn't seem to be any kind of cultural insult. Just developing an affordable imitation of a popular food.
Protect Ali at all cost
any balkan would know that that water is pure FLAVOUR im screaming
I don’t know where Claire moved to (from the city) but it looks like HEAVEN! 💓
upstate new york i believe
@@ellieanderson5745More specific the Hudson Valley
Yum, this looks so delicious! I'm going to make it tonight!!
Enjoying this now with a glass of Chardonnay. Thank you for dinner!
very good salad, hearty and cooling
In the Van Annex.. the Vannex, if you will!
I used orzo pasta instead of Israeli couscous and I used one cup of lentils and one cup of the pasta to serve four (made this for my student flat). There was only a little left over. Turned out well!
My wife and I love ali's salmon with dill and mac&cheese recipes. Bought her book & will subscribe Claire's channel. :-)
Good tips on seasoning!
This looks sooooo delicious! Can’t wait to try this!❤
I love creek salads ❤❤❤
For a moment i thought they referred to some variety of khus khus and was shocked that they were adding so much. Never knew such a type of pasta existed
As a Kansas Citian, so glad you have KC barbecue sauce 😊
Have amazing weekend Claire you are amazing the best! LUV U 😊
I’m a simple man, I see a delica in the thumbnail and I click on it
MY FAVORITE ! I’m here early ! 💗
Oh my god. This is my dream come true!
Claire take us back to your kitchennnnn!
BEAUTIFUL salad Ali but …where’s the van tour video??
not too familiar with ali tbh, but i do own this cook book and i LOVE it and this is an amazing collab
Thank you for acknowledging a love for canned black olives. I feel like I can come out of the closet
made this , very good 10/10
Now that the experts have confirmed that black olives are to be eaten out of the can, I will continue with no shame!😉. You 2 rock together!
ooooh tossing in a sieve with salt never crossed my mind, gotta give that a try!
Really like the presentation style too hahaha it's so inviting, but also literally every step has a how AND why.
Yum!! Can't wait to make this in summer!!
I tried this recipe and I think i screwed up the lentils, but I'd never eaten or cooked them before. I made it vegan by swapping out the cheese for avocado. It was very tasty.
Love a good Delica L300 van
Love you Claire
Love this type of content! 👏
Omg so excited to make this
Yummy
yay ali!!!!
The Greek Salad, for when you wanna eat 6oz of feta cheese and not feel bad about it.
Ali just gets it
Hi. Do you know the make and model of the teal van in the thumbnail picture?
Cilantro stems are my fav- mine too!
Can we get Doug DeMuro to review that Mitsubishi Delica van please?
Saffitz is a great host. And I would actually enjoy some straight chatshow time with Saffitz as host.
Yummy!
Wow, why have I never thought of the the “experimentation station”?! I’ve ruined so many dishes by experimenting with the entire bowl
Wish she would’ve been more involved instead of just standing there telling Claire what to do.
Calling a kalamata olive "fierce" is so NYT contributor of her
Can sub the Israeli couscous with Indian millets since it's not easily available herem
You could probably do any grain - cooked barley or coarse burghul would also be good.
There are no ingredient amounts for the recipe? Not a big deal for me since I can estimate based on what I see in the video (and for salads I am making use of what I have so I end up changing all sorts of things as I see fit) but for less experienced cooks they really need to know how much of each thing to use.
OHH i don't understand why the translation is "Israeli couscous" .. this is "ptitim" ! ( the Hebrew name for it ) It's more like pasta, and not at all similar to traditional couscous.. anyway, looks like a delicious salad, I'll try it out (:
desert people. 🎶
I wish there were a “Salad Person” channel
carla basically
I hadn't realized how short Claire is haha
That Delica fucks!!! Such cool vans
i enjoy the total lack of justification of a salad being featured in a dessert/baking series. imma do my own "greek" salad now. cheers.
Claire I love you, but as a Greek this is not a Greek salad lol. Cous cous is not a commonly eaten grain in Greece. Typical Greek salad would be tomatoes, cucumber, and red onion, sometimes adding green bell pepper, olives, and feta. Dressing is just olive oil, salt, red wine vinegar, and maybe some oregano.
There was nothing Greek about this salad. Agreed.
Who here needed this recipe?