Finally, summer is within reach! Barbecues, Shabbat picnics and backyard dinner parties are just around the corner, and that means it’s the perfect time to hone in on your salad game. That’s the way I see it, anyway — every picnic needs salad, so why not make it a showstopper?
This seven layer salad is far from the cheese, olives and iceberg lettuce chopped salad from back in the day. Packed with fresh, local produce and Israeli flavors, this one’s bursting with texture in every bite. In short, it’s bound to be the main event.
My approach to salads really changed after cooking my way through Yotam Ottelenghi’s “Jerusalem” and “Plenty“. In these books, herbs are used liberally, freed from the limited context of garnish. In learning how to cook Israeli salads, roasted chicken, pilafs and tarts, I noticed how fresh herbs, particularly dill, mint, parsley and cilantro, can go on pretty much anything. It tastes like summer, and brings a hint of sweetness and tinge of sour to every bite.
Below this fragrant, bright green layer of greens and toasted pistachios, you’ll dig into a layer of black lentils, which are shiny little bead-like lentils that hold their shape remarkably well. They’re also known as black beluga lentils for the caviar they resemble. Below that, you’ll find red cabbage, paper-thin slices of carrots, chopped sugarsnap peas and cubed mango, all inspired by the locally-grown flavors of Israel.
Israeli 7-Layer Salad with Labneh-Poppyseed Dressing
This stunning salad will be the star of any summertime meal.
- Total Time: 30 minutes
- Yield: Serves 4-6
Ingredients
For the salad:
- ½ cup pistachios, toasted and chopped
- ½ cup chopped mint
- ½ cup chopped dill
- ½ cup chopped cilantro
- ½ cup chopped parsley
- 1 cup dried black lentils (aka beluga lentils)
- ½ head of a medium-sized red cabbage, chopped thinly
- 4 carrots, sliced thinly into rounds or grated
- 2 cups chopped sugar snap peas
- 2 mangos, peeled and cubed
For the dressing:
- ¾ cups labneh
- juice of 1 lemon
- zest of ½ lemon
- ½ Tbsp honey
- 1 clove garlic
- 1 tsp kosher salt
- fresh black pepper, to taste
- 2 Tbsp poppy seeds
Instructions
- Bring 4 cups of water to boil in a pot.
- Rinse the lentils and add to the boiling water. Cook for 10-12 minutes or until tender. Drain and set aside to cool then place in the refrigerator.
- Meanwhile, make the dressing: In a food processor or blender, blend together labneh with the juice of 1 lemon, garlic, honey, salt and pepper. When you’ve reached the consistency you prefer (if you want it thicker, add more labneh and if you want it thinner, try adding more lemon juice or a splash of vinegar), transfer the mixture to a bowl and mix in 2 Tbsp poppy seeds. Set aside.
- Next, assemble your salad. In a clear, large bowl, add a layer of mango to the bottom. Then add sugar snap peas, slivered carrots, shredded cabbage, cooled black lentils, chopped herbs and toasted pistachios. When it’s time to eat, let guests serve themselves the salad, making sure to get a little bit of every layer. Invite everyone to top with labneh-poppyseed dressing, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Israeli
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Looks amazing