Recipes: Israel’s Summer Salads

From the desk of Jean Graubart, Director of Jewish Living and Learning

As we head into early summer, the idea of turning on an oven (or even a stove top, for that matter) is almost unthinkable. Besides ice cream in every form, size and shape, salads are the only food that make sense. So I have leafed through my many recipes, especially those I have enjoyed at friend’s and family’s homes here and in Israel, and I am picturing the wonderful Asian produce stores I frequent when in San Francisco. The combination of the vivid colors and the tastes from so many memories are inspiring me to shop for and cook a whole meal of salads.

All I need is for my power to come back on to keep my vegetables chilled and my house cool, so that when I put the salads on the bright summer table with fresh flowers and colorful dishes, they will stay crisp and tasty. Right now they would droop and sag, but I can dream.

Trips to Israel are filled with delicious salad dishes. Enjoy these and taste the flavors of the middle east, knowing they are being enjoyed at tables all across Israel. There is a repeat of many of the vegetables in each dish, making shopping easy and flavors blending.

Serve with grilled meat or fish or as a meal itself, and don’t forget the pita.

B’teyavon!

Moroccan Carrot Salad

1 pound bag of whole carrots (organic are just so much sweeter), peeled and cut into thick round circles
1 bunch of flat leaf Italian parsley, chopped
Juice of 1 lemon
3 tablespoons olive oil
Cumin to taste
Salt to taste
Red pepper flakes to taste
2 cloves garlic minced

Blanch the carrots for 3 minutes in boiling water
Drain in cold water
Mix in oil, lemon juice, garlic, and spices
Add finely chopped parsley
Mix and chill before serving

Mixed Veggie  Salad

1 large hothouse cucumber or 4 Persian cucumbers
4 large ripe tomatoes on the vine or 6 roma tomatoes
4 scallions (green onions)
Handful of red radishes or large daikon radish (white and spicier)
2 avocados, firm and ripe
2 bell peppers (use different colors, green, red, yellow or orange)
4 medium dill pickles
4 tablespoons chopped fresh parsley
4 tablespoons fresh cilantro chopped
4 tablespoons fresh mint chopped
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste.

Dice all the vegetables into small pieces and put in bowl with greens of choice (mint, parsley, cilantro) and Toss together
Add oil and lemon juice, salt and pepper and toss.
Chill and serve

Tunisian Cherry Tomato Salad with Basil

2 small baskets of cherry tomatoes cut in half
10 chopped basil leaves
2 garlic cloves crushed
1 teaspoon salt
2 tablespoons of roasted shelled pumpkin seeds
2 tablespoon shelled and roasted sunflower seeds
2 tablespoons roasted pine nuts
3 tablespoons good quality extra virgin olive oil

Place tomatoes in bowl
Warm oil in a frying pay and add seeds and nuts to brown
Add garlic
Mix with tomatoes and add salt and chopped basil
Chill

Green Salad

1 bunch of parsley
1 bunch cilantro
10 leaves basil
10 mint leaves
4 green onions, white and green parts
1 teaspoon salt
Juice of 1 ½ lemons
¼ cup olive oil
½ cup roasted cashews chopped

Roughly chop the greens
Place in a bowl and season
Add cashews when serving