Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (164 page)
3 tablespoons chopped fresh Italian parsley
Salt and freshly ground pepper, to taste
1 tablespoon strained fresh lemon juice (optional)
Paprika for sprinkling
Prepare dip. Then, combine cucumber, tomato, onion, and 2 tablespoons parsley in a shallow bowl. Mix lightly. Add tahini dip, salt, and pepper. Add lemon juice, if using. Serve sprinkled with paprika and with remaining parsley.
This is the way I often prepare Israeli salad at home, for entertaining as well as for quick meals. To the traditional trio of tomatoes, cucumbers, and onions, I add jicama and sweet bell peppers. Their delicate sweetness complements the other vegetables perfectly. This salad is beautiful as well as delicious and is always a hit. If you like, substitute
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Japanese cucumber or 4 Middle Eastern or pickling cucumbers for the one listed.
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long (hothouse) cucumber, cut into small dice
8 plum tomatoes or 4 medium tomatoes, cut into small dice
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cup chopped red, white, or sweet onion
1 small red, orange, or yellow bell pepper, cut into small dice
1 cup finely diced peeled jicama
3 to 4 tablespoons chopped fresh Italian parsley
1 to 2 tablespoons extra-virgin olive oil
1 to 2 tablespoons strained fresh lemon juice
Salt and freshly ground pepper, to taste
Mix together cucumbers, tomato, onion, peppers, jicama, and parsley in a bowl. Add oil, lemon juice, and salt and pepper. Serve cold or at room temperature.
OTHER RAW VEGETABLE SALADS
The aromatic Moroccan style dressing transforms even a simple dinner salad into a tasty appetizer. Use any type of lettuce you have, from baby lettuces to basic iceberg or romaine.
1 small clove garlic, finely minced
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teaspoon ground cumin
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teaspoon paprika
3 tablespoons extra-virgin olive oil
1 tablespoon strained fresh lemon juice
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
4 to 6 cups lettuce, in bite-size pieces
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cup quarter slices red or white onion, pulled apart into slivers
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cup chopped fresh Italian parsley (optional)
2 large or 4 medium tomatoes, cut into wedges
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Combine garlic, cumin, paprika, oil, lemon juice, salt, pepper, and cayenne in a small bowl. Whisk ingredients until blended.
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Combine lettuce, onion slivers, and parsley, if using, in a bowl. Add about three quarters of dressing and toss gently. Transfer to a platter and top with tomato wedges. Sprinkle with remaining dressing and serve.
This salad in the style of the Jews of Greece makes a delicious first course before a main course of grilled or baked fish. It also makes a lively accompaniment for an entree of brown rice or beans.
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pound fresh spinach (1 medium bunch) or a 10-ounce bag rinsed spinach leaves
2 thin slices red onion, halved and separated into half moons
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small bulb of fennel (optional), very thinly sliced, then cut into thin sticks
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long (hothouse) cucumber, halved and cut into thin slices
2 or 3 tablespoons extra-virgin olive oil
2 tablespoons strained fresh lemon juice
Salt and freshly ground pepper, to taste
2 medium tomatoes, cut into eight wedges
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cup crumbled feta cheese
8 to 12 Kalamata olives, pitted if desired
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If using a bunch of spinach, remove stems and any wilted leaves and wash remaining leaves thoroughly. Dry spinach well in salad spinner or towel. Tear any large leaves into two or three pieces.
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In a large bowl combine spinach, red onion, fennel if using, and cucumber. Toss to combine. Add olive oil, lemon juice, salt, and pepper and toss. Adjust seasoning. Spoon salad onto a platter or shallow serving dish. Arrange tomato wedges around edge of salad. Scatter feta cheese over center. Garnish with olives.
A hint of sweet-and-sour flavor characterizes this specialty of the Polish Jewish kitchen. If you wish, make it with low-fat or nonfat sour cream.
In traditional recipes the cucumber is salted so that it gives off liquid, then is rinsed, but I like to make this with crisp hothouse cucumbers and to omit that step.
3 tablespoons sour cream
2 tablespoons white wine vinegar
2 tablespoons cold water
1 tablespoon sugar
1 long (hothouse) cucumber, cut into thin slices
Salt, to taste
Spoon sour cream into a serving bowl. Slowly stir in vinegar, water, and sugar. Stir in cucumber slices. Season with salt. Serve cold.
The avocado is as popular in Israel as it is in California and is used in a variety of ways. Here it adds a luscious flavor and texture to Israeli style chopped salad. Choose avocado that is ripe but not too soft so you can dice it. I prefer the black-skinned Haas variety because of its buttery texture. With such a rich addition, you may find you don't need to add any oil. This salad is a lovely accompaniment for broiled or grilled salmon.
4 medium tomatoes, cut into small dice
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long (hothouse) cucumber, cut into small dice
1 cup coarsely chopped arugula
1 cup shredded romaine lettuce or bok choy leaves
1 or 2 ripe avocados, preferably Haas
Salt and freshly ground pepper, to taste
1 tablespoon strained fresh lemon juice (optional)
1 tablespoon extra-virgin olive oil (optional)
Combine tomatoes, cucumber, arugula, and romaine in a bowl and toss lightly. Just before serving, halve avocado, remove pit, scoop out meat, and dice. Add to salad and toss lightly. Sprinkle with salt and pepper and toss again. Add lemon juice and olive oil if using. Serve as soon as possible.
Jews from Morocco, Algeria, and Tunisia use fresh mint extensively, not just to flavor their tea but also in their salads. This light and easy summertime salad is a great foil for the cheesy dishes of Shavuot. It's also a refreshing addition to any warm weather Shabbat lunch.
1 small clove garlic, pressed or finely minced
1 tablespoon strained fresh lemon juice
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1 long (hothouse) cucumber, halved and thinly sliced
1 red bell pepper, cut into strips
1 green or yellow bell pepper, cut into strips
3 tablespoons coarsely chopped fresh mint
Fresh mint sprigs
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Prepare dressing: Combine garlic, lemon juice, oil, salt, pepper, and cayenne in a small bowl.
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Mix cucumber slices and pepper strips in a shallow serving bowl. Whisk dressing, add to salad, and mix well. Just before serving, add mint and toss lightly. Serve garnished with mint sprigs.