Category: Appetizer

Crispy Rice Salad with Harissa & Preserved Lemon Dressing

There’s nothing I love more than to put my own spin on trending recipes and the CRISPY RICE SALAD has gone all out viral on social media. I love me some crispy rice so I HAD to try it – just MY way.

Crispy rice salad is a traditional Loation dish known as Nam Khao, but the variations on the gram are anything but classic. I went Middle Eastern with my version – subbing harissa for the chili paste in the rice – and while most recipes used cucumbers and edamame for the veg, I went in the Moroccan carrot salad direction (hence the harissa!) by using thinly shaved carrots and chickpeas. And of course while everyone was topping their salads in loads of pecans, I used pistachios.

The combo my friends, is a mouthful of textures and flavors that just explode – seriously a must try!

Crispy Rice Salad with Harissa

3 cups pre-cooked rice (I used leftover jasmine rice)
2 tbsp olive oil
2-3 tbsp harissa
1 large carrot, thinly sliced
1/2 small red onion, thinly sliced into half moons
1 cup chickpeas
1/4 cup chopped pistachios
1/2 cup chopped cilantro

Preserved Lemon Dressing
1/3 cup extra virgin olive oil
juice of 1 lemon
1 tsp white wine vinegar
2 tbsp minced preserved lemon (if you don’t have this, use the zest of 1 full lemon)
1 clove garlic, finely minced
1 tbsp honey
salt and pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the rice out on the tray and mix with oil and harissa. Bake until crispy, stirring occasionally, approximately 40 minutes.

While the rice is cooking, thinly slice the carrots and onion on a mandolin. Cut the larger pieces in half. Chop up the cilantro and pistachios. Arrange the vegetables in a large salad bowl. Add the crispy rice (once cooled). Toss in the dressing and serve!

 

Related Recipes:

harissa fried eggs
harissa whipped feta
Tunisian tuna with preserved lemon dressing

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Zucchini Caponata

Caponata is a traditional Sicilian eggplant dish  that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!

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Zucchini Caponata

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

Method:

Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.

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Related Recipes:

Italian Antipasto Salad

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Cucumber Salad with Almond Butter Dressing


I grew up eating a pickled cucumber salad with onions that my mom used to serve alongside the gefilte fish on Shabbos each week. I can’t stomach the stuff anymore, but years later I developed a recipe for this almond butter dressed cucumber salad which I absolutely LOVE. When @loganfewd started the viral sliced cucumber salad in a deli container trend, I had to hop on board!

To view the reel on Instagram click here.

Cucumber Salad with Almond Butter Dressing

1 English cucumber, sliced thin
1 large clove garlic
1” piece of fresh ginger
2 tsp soy sauce
1 tsp honey
1/4 cup crunchy almond butter
1/8 tsp red pepper flakes
Juice of 1 lime
Kosher salt, to taste
1 scallion, chopped

Slice the cucumbers directly into a 2lb. Deli container. Using a microplane, grate the garlic and ginger over the cucumbers. Add the remaining ingredients, seal the container and shake vigorously.

Eat immediately.

NOTE: The dressing may seem difficult to mix at first but as the cucumbers start to release water, it will thin the dressing out considerably!

VARIATION: Use peanut butter or tahini in place of almond butter.

Related Recipes:

Hazelnut Chocolate Chip Almond Butter Cookies
Gingerbread Pecan Nut Butter

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Crispy Rice Paper Dogs

Hi, I’m Chanie and I’ve been trashing up hot dogs for years! I’ve worked as an ambassador for Abeles & Heymann and I love doing fun things with their dogs! (and salami, of course!). My kids are huge fans of franks in blanks (aka moses in a basket aka pigs in a blanket), so I came up with this gluten free and sushi-inspired version using rice paper. You can choose to dip them in sesame seeds, or not (my little ones preferred the plain version and my teens liked the sesame-coated), such a fun recipe!!

To view the reel on Instagram click here.


Crispy Rice Paper Dogs

6 hot dogs, cut in half widthwise
12 sheets rice paper
oil for frying
black and white sesame seeds, optional
toppings: spicy mayo, sweet sauce, nori flakes

Method:

Soak rice paper in water until it’s pliable, about 1 minute. Wrap the hotdogs in rice paper like an eggroll, folding the sides in and wrapping around. Dip in sesame black and white sesame seeds if desired. Fry in a skillet with a little bit of oil, turning until crispy on all sides. Eat immediately.

NOTE: I have tried baking these and do not recommend baking for rice paper.

Related Recipes:

Bunless Fajita Dogs
Hot Dog Egg Rolls
Spiralized Spud Dogs

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Beet “Ravioli” With Whipped Feta


The Shavuot appetizer that looks impressive, tastes gourmet, but is actually quite easy to put together.

To view the reel on Instagram click here.

Beet “Ravioli” With Whipped Feta

beets, sliced thin
8.8oz feta in brine, drained
1/4 c sour cream
1 clove garlic
Zest of 1/2 lemon
Pinch Aleppo pepper or red pepper flakes
Freshly ground black pepper
1 1/2 tbsp extra virgin olive oil
2 tbsp parsley

To finish:
Roasted salted pistachios, chopped
Fresh parsley, chopped
Extra-virgin olive oil
Pomegranate molasses or concentrate
lemon zest
Aleppo pepper

Related Recipes:

Shavuos Recipes

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