1,000 Jewish Recipes (163 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
Potato salads are much loved in the Jewish kitchen. There are creamy potato salads like the type typically found in delis, although in home kitchens the dressing tends to be made of mayonnaise rather than a sweet and sour boiled dressing. These salads are not just for casual meals. For entertaining, potato salad might be attractively presented on a bed of greens and garnished with toasted pecans.
Salads of grilled eggplant, peppers, and other Mediterranean vegetables seasoned with olive oil are esteemed in the Sephardic kitchen and have become generally popular on Israeli tables. Cooked beets and carrots are often made into salads with a tangy vinaigrette dressing of oil and either vinegar or lemon juice.
= Pareve  
= Dairy  
= MeatISRAELI VEGETABLE SALADS
Beyond a national flag or song, Israelis have a "national" salad. Originally a Middle Eastern salad, it has become a standard on the tables of Israelis, no matter what their ethnic origin. This is the traditional way to prepare it.
4 medium tomatoes, cut into
1
â
2
-inch dice
1
â
2
long (hothouse) cucumber or 1 medium cucumber, peeled (optional) and cut into
1
â
2
-inch dice
1
â
4
cup minced green onion
1 to 2 tablespoons extra-virgin olive oil or vegetable oil
1 to 2 tablespoons strained fresh lemon juice
Salt and freshly ground pepper, to taste
Mix together tomatoes, cucumber, and green onion in a bowl. Add oil, lemon juice, and salt and pepper. Serve at cool or room temperature.
In Israeli homes when there's time for a relaxed breakfast, a salad of fresh vegetables is a welcome item. Usually it also includes a savory cheese. A popular choice is Bulgarian cheese, which somewhat resembles feta cheese but in Israel is also available in tasty low-salt and low-fat versions. In the United States, you can find it in some markets that carry Israeli cheeses. Feta cheese makes a good substitute. The cheese adds so much richness and flavor to the salad that no oil or seasoning may be needed; it's a matter of taste.
4 ripe plum tomatoes, cut into small dice
1
â
2
long (hothouse) cucumber, cut into small dice
1
â
4
cup chopped green onion
2 tablespoons chopped fresh Italian parsley
4 ounces Bulgarian or feta cheese, diced or crumbled into large crumbs
2 to 3 teaspoons extra-virgin olive oil (optional)
2 to 3 teaspoons strained fresh lemon juice (optional)
Salt and freshly ground pepper, to taste (optional)
Mix together diced tomatoes, cucumber, green onion, and parsley in a bowl. Add cheese to salad and mix gently. Add oil, lemon juice, and salt and pepper if using. Serve cold or at room temperature.
Sweet onions, baby radishes, and plenty of parsley add their fresh touch to the standard mix of cucumbers and tomatoes. If you don't have sweet white onions, use spring onions or green onions. I also like to add a small amount of arugula or other spring greens. This salad is perfect for Passover.
4 medium tomatoes or 8 to 12 plum tomatoes, cut into small dice
1 long (hothouse) cucumber or 2 medium cucumbers, peeled and cut into small dice
8 small red radishes, cut into small dice
1
â
4
to
1
â
2
sweet white onion, minced
1
â
3
cup chopped fresh Italian parsley
1 cup coarsely chopped arugula (optional)
2 to 3 tablespoons extra-virgin olive oil
1 to 2 tablespoons strained fresh lemon juice
Salt and freshly ground pepper, to taste
Mix tomatoes, cucumber, radishes, onion, parsley, and arugula, if using, in a glass bowl. Add olive oil, lemon juice, salt, and pepper. Serve cool or cold.
Occasionally Israelis dress the usual salad of diced tomatoes and cucumbers with a creamy dressing instead of the more common oil and lemon juice. It's good for the holiday of Shavuot. When I lived in Israel, I often made it for breakfast.
A favorite way to make the dressing in Israel is with
eshel
or
leben
, both of which resemble mild-flavored whole-milk yogurt. In the United States, I use yogurt.
Naturally, the yogurt you choose determines how rich the dressing will be. Whole-milk yogurt, alone or mixed with a little sour cream, gives the most luscious result. Yet the salad also tastes great when made with nonfat yogurt, which is the way I usually make it. For leaner versions made with nonfat or low-fat yogurt, you can also stir in some nonfat sour cream.
1 to 1
1
â
2
cups plain yogurt, regular, low-fat, or nonfat,
Salt and freshly ground pepper, to taste
Pinch of cayenne pepper (optional)
2 cups finely diced cucumber (
1
â
4
-inch dice)
8 ripe plum tomatoes, diced
2 tablespoons chopped green onion
2 tablespoons chopped fresh Italian parsley
Paprika for sprinkling
Mix yogurt with salt, pepper, and cayenne, if using, in a bowl. Lightly stir in cucumber, tomato, green onion, and parsley. Adjust seasoning. Refrigerate until ready to serve. Serve in a shallow bowl. Sprinkle with paprika just before serving.
I first tasted this salad in a Yemenite restaurant in Israel. Its rich sesame dressing is creamy but has no dairy products. Thus it's perfect for a meal that includes meat or poultry.
Either make your own tahini dip or buy it prepared. Do not use plain tahini paste on its own as the dressing; it is too thick and concentrated.
1
â
2
cup
Tahini Dip
2 cups finely diced cucumber (
1
â
4
-inch dice)
6 ripe plum tomatoes, diced
1
â
3
cup finely chopped onion
