Tag Archives: salad

Dairy Made Easy: Pomegranate Apple Salad with Parmesan Dressing

Yield:
4 servings

I really love salads, especially this time of year. It’s hot, produce is in abundance and it’s a lot easier to throw together a salad rather than stand over a hot oven.

Pomegrante&AppleSalad-1

Which is why I was delighted the folks from Dairy Made Easy were happy to send over one of their recipes, perfect for lighter fare and the nine days, when traditional Jews are abstaining from eating meat.

Personally I would swap out the grapefruit and apple in this salad for something more seasonal and local like peaches and raspberries, but that’s the great thing about salads: you can always change up ingredients and add your own spin. Another great addition to this salad? Some slivered almonds or sunflower seeds for crunch.

dairy-made-easy

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Pomegranate Apple Salad with Creamy Parmesan Dressing

Ingredients

For the salad:

1 head Romaine lettuce, chopped

1 apple, diced or sliced

½ cup pomegranate seeds

1 grapefruit, cut into sections

2 Tbsp finely diced red onion

For the dressing:

¼ cup light mayonnaise

2 Tbsp apple cider vinegar

1 Tbsp water

1 tsp sugar

1 tsp kosher salt

pinch coarse black pepper

2 Tbsp grated Parmesan cheese

Directions

In a large bowl, combine lettuce, apple, pomegranate seeds, grapefruit, and red onion.

Prepare the dressing: In a small bowl, whisk together mayonnaise, vinegar, water, sugar, salt, pepper, and Parmesan cheese. Toss dressing with salad.

Posted on July 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Tri-Color Melon Salad with Mint Syrup

Yield:
8-10 servings

Summer is the time for lightening up and taking advantage of all the fresh fruits and vegetables…but that doesn’t mean giving up on delicious treats.

This tri-color melon salad with mint simple syrup is possibly one of the healthiest “desserts” I have ever come up with, but on a hot summer evening nothing could be more refreshing or perfect.

melon-1

Like so many of my recipes, you can definitely improvise based on your own tastes. You don’t have to use honeydew, cantaloupe and watermelon – you can use whatever fruits suit your own palette. And what if you don’t like mint?

Instead of mint you can make a basil lemon simple syrup, a hibiscus simple syrup or just serve plain. Serve it in individual cups, a large bowl or use the leftover melon shells as a festive bowl. I definitely recommend using a handy melon baller to make this salad extra pretty – for less than $10 it’s a little tool that makes a big difference. People will think your dessert is super fancy, but in truth, it’s super simple.

Not only is it sweet and fresh, but it’s nondairy too – perfect after an afternoon barbecue.

melon-3

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Tri-Color Melon Salad with Mint Syrup

Ingredients

1 ripe canteloupe

1 ripe honeydew

1/2 watermelon

1/4 cup mint simple syrup (optional)

mint for garnish (optional)

special equipment: melon baller

Directions

If desired, prepare one batch of minted simple syrup. You will only need 1/4 cup, so place the remaining syrup in an air-tight container and refrigerate.

Cut the melons in half and remove seeds. Using a melon baller, twist and scoop out balls of each kind of melon.

Arrange balls in a large bowl, individual glasses or right in the scooped out melons. Drizzle simple syrup if desired and garnish with fresh mint.

Posted on July 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Wedge Salad with Blue Cheese Dressing and Challah Croutons

Yield:
4 servings

My husband’s family is very male-centric and even though they love to eat, they can be a bit difficult to satisfy. They don’t like fancy desserts, eggplant, anything with nuts or “girly” salads. Whereas my mother-in-law love salads with fruits, nuts and lots of chopped veggies (like me!), the guys in the family don’t want much to do with a nice spinach salad.

So after racking my brain I decided to try making this classic wedge salad, sans the bacon that is traditionally included, for a dairy Shavuot meal last year. And thankfully, my father-in-law loved it and it was a big hit all around.

wedge-salad-2It is hearty, beautiful to look at and its the kind of salad that can be changed around depending on your tastes. Need some more protein? Add some beans or a grilled piece of fish and it becomes a main dish. Blue cheese too strong for you? Substitute a creamy ranch dressing instead. Want to get in some extra veggies? Add chopped cucumber and avocado.

But it’s the homemade challah croutons that really take this dish to the next level. They are crispy and buttery, adding crunch and a whole lot of satisfying flavor, especially for this gluten-loving gal. When making the croutons, don’t skimp on the olive oil.

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Classic Wedge Salad with Blue Cheese Dressing and Challah Croutons

Ingredients

1 head iceberg lettuce

2 cups cherry tomatoes, quartered

4 hard-boiled eggs

2-3 cups leftover challah

2-3 Tbsp olive oil

Salt and pepper

½ cup crumbled blue cheese

½ cup buttermilk

2 Tbsp olive oil

1 Tbsp fresh lemon juice

Salt and pepper

Directions

Preheat oven to 350 degrees.

Cut challah into small cubes. Toss challah with olive oil and salt and pepper. Bake for 10-25 minutes until crispy, golden brown. Allow to cool slightly.

In a small bowl, whisk together buttermilk, olive oil and lemon juice. Add crumbled blue cheese and stir, breaking up any large clumps as you go. Set aside dressing.

Remove core from iceberg lettuce. Cut into four large wedges. Place on a large platter and assemble salad with cherry tomatoes, hard boiled eggs, croutons and salad dressing.

Posted on May 1, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roasted Eggplant and Garlic Dip

No matter how much I plan or prep, I find myself in a pre-dinner panic almost every time we host.  I’m opening and closing the fridge, wondering if I’ll actually have enough food. No one has ever gone hungry at my table and there’s always plenty of variety so surprise allergies or unannounced vegetarians are never a concern.

eggplant-2

That said, I’ve built an arsenal of “quick extras” that I can add to almost any menu. Anything from roasted chickpeas, grilled polenta or this eggplant dip which reassure me there will be enough food.

eggplant-5

This roasted eggplant and garlic dip is quick, and when you serve it in the skin of the eggplant, it looks beautiful and impressive on the table. All of the ingredients are things that I typically have in the fridge, so when I get a last minute “can we bring two friends to dinner?” phone call, I never have to say no.

eggplant-4

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Roasted Eggplant and Garlic Dip

Ingredients

Two whole eggplants

Six cloves of garlic

1/4 cup chopped fresh parsley

1 1/2 cup tahini

1/4 cup olive oil

1 lemon

Directions

Preheat oven to 400 degrees.

Scoop out eggplant flesh and cut into cubes, leaving eggplant skin whole and uncooked. Place eggplant chunks on a greased baking sheet with garlic and roast for 30 minutes.

Allow the eggplant to cool slightly.

While it's still warm, place in a food processor fitted with blade attachment and pulse with the tahini, parsley, olive oil and the juice and zest of one lemon until desired smoothness.

Serve with other various salads and fresh bread.

Posted on April 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Quick Pickled Cucumber Salad

Yield:
4 servings

cucumber salad

A lot of my friends have fond memories of their grandmother’s chicken soup or their mom’s amazing brisket. Sadly, I don’t have these sacred food memories. My Jewish grandmother (who I love dearly) is not such a great cook. Her kugel is always dried-out, her soup is too fatty and still needs salt, and she serves jarred gefilte fish at holidays, which more closely resembles lint from a dryer than something edible.

But one of the dishes she makes that I do enjoy is her marinated cucumber salad. It’s a dish that she learned to make from her grandmother (my great-great grandmother) who lived most of her life in Russia.

I updated her recipe just a bit, using seedless English cucumbers instead of regular cucumber, and adding a bit of spice with just a pinch of red pepper. I also love serving my salad in mason jars – definitely a modern twist.

This quick salad is a cinch to whip up, keeps for several days in the fridge and is a real crowd-pleaser. My young daughter devours it, and even my father-in-law approves – truly the ultimate compliment.

Quick Pickled Cucumber Salad

Ingredients

1 large seedless English cucumber

1 onion, thinly sliced

6 Tbsp white wine vinegar

3 Tbsp water

2-3 Tbsp chopped fresh dill

2 Tbsp sugar

1/2 tsp salt

1/4 tsp pepper

pinch crushed red pepper (optional)

Directions

Slice cucumber 1/4-1/2 inch thick.

In a medium bowl, whisk together vinegar, water, sugar, salt, pepper, crushed red pepper and dill.

Add thinly sliced cucumbers and onions to bowl and mix until liquid coats all the cucumbers and onions.

Place salad into container and allow to chill several hours or overnight.

Posted on January 15, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mollie Katzen’s Grilled Bread and Kale Salad with Red Onions, Walnuts and Figs

Yield:
4 small salads or 2 large salads

Tu Bishvat is the perfect holiday for locavores, school kids and home cooks, alike. It’s a fruit-focsued holiday with plenty of room for creative cooking and connecting more deeply with the land as Spring approaches.

figs

School kids love the field trips to plant trees while home cooks and chefs dream up new ideas for integrating the seven edible species mentioned in the Torah:

wheat

barley

grapes

figs

pomegranates

olives

dates

When M. returned from a quick trip to visit his parents in Israel, he brought back a tightly wrapped disc of plump, moist figs in his backpack. I immediately turned to Mollie Katzen’s latest vegetarian book The Heart of the Plate for inspiration on how to integrate these beauties into a dish where figs would be the stars while I stay true to eating within the growing season here in the Northeast.

fig salad

This kale-based salad really hit the spot and was almost too beautiful to eat! Almost. Check out more from Mollie Katzen and her newest cookbook The Heart of the Plate!

Mollie Katzen's Grilled Bread and Kale Salad with Red Onions, Walnuts and Figs

Ingredients

5-6 ripe figs (dried are fine)

1-2 Tbsp fresh lemon or lime

3 ounces parmesan cheese

1 loaf ciabatta or sourdough baguette (fresh or day-old)

1 large or 2 small bunches lacinato kale (1/2 pound total)

3 Tbsp olive oil

1 small red onion, cut in half and then into 1/4 inch thick slices

1/4 tsp salt

2 Tbsp balsamic vinegar

1/2 cup chopped walnuts, lightly toasted

black pepper

lemon or lime wedges

Directions

Stem the figs and slice them lengthwise into about 5 wedges apiece. Place them in a medium dish and sprinkle with lemon or line juice. Toss gently to coat and set aside.

Shave strips of parmesan from the block of cheese, using a sturdy vegetable peeler. Lovely cheese ribbons will ensue. Set aside.

Slice the bread into approximately a dozen thin (as in almost see-through) slices. Larger slices from ciabatta can be halved for easier handling and consumption. Set aside.

Hold each kale leaf by the stem and use a very sharp knife to release the leaf from the stem (it's OK to leave the narrow part of the stem that blends into the leaf farther up).

Make a pile of leaves, roll them tightly, and cut crosswise into thin strips. Transfer to a large bowl of cold water and swish around to clean. Spin very dry and transfer to a large bowl. Set aside.

Place a large deep skillet over medium heat for about a minute. Add 2 tablespoons of the olive oil and swirl to coat the pan. Turn up the heat to medium-high and add the onion and 1/8 teaspoon of the salt.

Cook, stirring and/or shaking the pan a little, for 2-3 minutes, until the onion becomes shiny and is still this side of tender.

Transfer the hot onion to the kale in the bowl and stir everything around for a bit, then return the entire bowlful of kale-plus-onion to the pan. Stir-fry quickly - for just a minute or so - over medium-high heat until the kale turns an even deeper shade of green and wilts slightly.

Return it all to the bowl, tossing in the remaining 1/8 teaspoon salt. You can add some of the parmesan ribbons at this point, if you like them to melt in slightly.

Remove the pan from the heat, wait a minute or two, then add the vinegar to the pan (stand back - it will sizzle), swirl it around, and pour what's left of it onto the kale. (It will most likely evaporate.)

Without bothering to clean the pan, return it to the stove over medium heat. Wait another minute, then add the remaining 1 tablespoon olive oil and swirl to coat the pan.

Add the bread slices in a single layer and grill on each side until lightly golden and perfectly crisp.

Transfer the toasts to the kale, along with the figs and all their juice.

Toss quickly (no need to get things uniform), adding the remaining cheese and walnuts as you go.

Serve right away, passing a pepper mill over the salad and offering wedges of lemon or lime to be squeezed over the figs.

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Posted on January 13, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Watermelon Jicama Salad

Prep:
10 minutes

Yield:
6 servings


Wednesday was officially the first day of summer 2012. Earlier this week I went to a farmers’ market for work, where a chef was giving a cooking demonstration to residents of Chicago’s Austin neighborhood. She taught them how to make a cold spaghetti dish with tomatoes, capers, and olives and she introduced them to a new food: jicama.

Native to Central America, jicama is a white tuber with a texture similar to a water chestnut. It’s an ideal food for a hot summer day, since it is almost completely made of water. Jicama does not have much flavor of it’s own, so once you’ve peeled the brown skin, serve it with a dip or dressing. When you go to the store look for a firm, heavy jicama with mostly unblemished skin and store it at cool temperatures.

In Latin America, jicama is served with lime juice, coarse salt, and ground chile. This salad plays on the idea, but adds a sweet and juicy element to it: watermelon. Nothing says summer like watermelon and with this heat, it’s high time we accept the fact that summer has arrived.

Watermelon Jicama Salad

Ingredients

1 jicama

1 small to medium size watermelon

3 tablespoons orange juice

1 tablespoon lime juice (about 2 limes)

3 tablespoons basil, chiffonade

2 tablespoons mint, chiffonade

salt and pepper to taste

crumbled feta (optional)

Directions

Peel brown skin off jicama (some recommend using a spoon). Cut into 1/4 inch strips or into small dice.

Chop up watermelon into bite sized chunks.

Combine jicama and watermelon. Dress with orange juice and lime juice.

Toss with basil and mint. Season to taste.

Sprinkle with crumbled feta if using.

Posted on June 22, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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