Category: Salad

Tomato Carpaccio

Caprese Salad, but CARPACCIO-ed, you know, cuz the holidays are comin’! Also… tomato season!! 🍅

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Tomato Carpaccio

1 heirloom tomato
1 red onion
red wine vinegar
fresh mozzarella, shredded
capers
olive oil for frying
extra virgin olive oil
balsamic reduction
fresh basil
salt

Method:

Slice the tomato and onion on a mandolin. Put your onions in a bowl with red wine vinegar and salt to pickle them. Assemble by first putting your tomatoes, then your pickled red onions, and fresh mozzarella. Add your capers to a pan with oil and fry them until they get crispy. Add them to your dish. Top with olive oil, balsamic reduction, basil, and flaky salt.

Related Recipes:

Simanim Carpaccio
Melon Carpaccio

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Fricassé Tuna Salad


When salad Nicoise meets the Tunisian Fricassé sandwich, you get the most satisfying meal in-one!

The salad is perfect for Shabbat lunch, or Chol Hamoed meals (Pesach is coming, ahhh!!!)

To view the reel on Instagram click here.

Fricassee Tuna Salad

Bunch of arugula
Grape tomatoes
Baby Yukon Gold potatoes, boiled until fork tender, sliced
Baby cukes, Quartered lengthwise
Hard boiled eggs, quartered
Yellowfin tuna packed in olive oil (oil reserved)
2 tbsp capers
Zaatar, for topping
Fresh parsley

Harissa dressing:
Oil from the tuna jar
Zest and juice of half a lemon
1 to 2 tablespoons harissa
Salt and pepper to taste

Method:

Related Recipes:

Puttanesca tuna Salad
Israeli Style Tuna Salad
Tuna Salad With A Twist
Tunisian-Style Tuna Nicoise Salad

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Salami Chopped Sandwhich


Did you know that some people have a custom to eat salami on Purim because it’s hung like Haman was hung on the gallows? In the Purim spirit, I decided to make the viral chopped deli sandwich, only kosher! With my favorite salami!

To view the reel on Instagram click here.

Salami Chopped Sandwhich

7oz salami, sliced
5oz Hod Golan honey glazed turkey
1/2 large red onion, thinly sliced
1 large beefsteak tomato, thinly sliced
3 iceberg lettuce cups
1/2 cup cornichons (or pickles of your choice)
3 tbsp Mayo
2 tsp red wine vinegar
1 tsp dried oregano
1 tbsp extra virgin olive oil
Salt and pepper, to taste
2 hoagie rolls

Method:

Now chop, mix and stuff!!

Related Recipes:

Other salami recipes:

last years ago: sweet & sour salami
two years ago: roasted antipasto salad
three years ago: salami nduja
four years ago: salami tarte tatin
five years ago: salami potato latkes
six years ago: salami babka
seven years ago: salami quiche
eight years ago: beer battered salami chips with beer mustard
nine years ago: drunken hasselback salami
ten years ago: salami chips

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Roasted Cauli & Chickpea Salad

I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.

To view the reel on Instagram click here.

Roasted Cauli & Chickpea Salad

For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil

For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste

salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped

Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water

Method:

Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.

Related Recipes:

More Salad Recipes

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Asian Chicken Salad With Clementines


Pass me some Vitamin C!!! Crunchy, citrusy, chickeny….
So so good!

To view the reel on Instagram click here.

Asian Chicken Salad With Clementines

DRESSING:
1 tbsp clementine zest
1 tbsp grated ginger
2 cloves garlic, grated
1 tbsp sesame oil
1/4 c grapeseed oil
1 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
Pinch red pepper flakes
1 tbsp white miso paste

SALAD:
1/2 head green cabbage, shredded
1 carrot julienned
2 grilled chicken breast, sliced
3 scallions, chopped
5 clementines, sliced
1/3 cup roasted cashews, crushed
3 eggroll wrappers, thinly sliced and fried

Method:

Grate the zest of a clementine and ginger into a small bowl, add in your sesame oil, grapeseed oil, soy sauce, rice vinegar, honey, red pepper flakes and miso paste. Stir to combine. Slice your eggroll wrappers into thin strips and fry until golden brown. In another bowl add your green cabbage, carrot, sliced chicken, scallions, clementines, and cashews. Finish with your fried eggrolls, pour over the dressing, mix it and enjoy!

Related Recipes:

Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad With Jalapeno Honey Mustard Dressing
Asian Chicken Salad

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