Category: Salad

Jeweled Crispy Rice Salad

This salad was inspired by Persian jeweled rice — that stunning celebration dish studded with pomegranate, pistachios, and dried fruit. I wanted those same jeweled flavors, but lighter and fresher, so I turned it into a salad. The crispy roasted rice is my nod to tahdig, the golden crust everyone fights over, scattered throughout instead of hiding at the bottom of the pot. It makes the perfect Purim appetizer — a little taste of Persia in salad form, festive, colorful, and full of crunch.

Jeweled Crispy Rice Salad

2 cups leftover cold rice
1 1/2 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp kosher salt

Salad:
5 oz spring mix
1 large carrot, julienned
1/2 cup pomegranate seeds
1/3 cup toasted pistachios, roughly chopped
1/3 cup barberries (may use dried cranberries)
prepared crispy rice

Dressing:
1/3 cup grapeseed oil (or any neutral oil)
1/4 cup apricot jam
zest and juice of 1 orange
1 tbsp white wine vinegar
2 tsp honey
1 tsp sumac
1/2 tsp salt
1/4 tsp pepper

Method:

Preheat oven to 400 degrees.

To prepare the crispy rice, spread the rice out on a parchment lined baking sheet. Mix with turmeric, cumin, cardamom, cinnamon and salt and bake for 25-35 minutes, stirring occasionally, until deeply golden and crispy.

Assemble the salad: layer the greens, carrots, rice, pomegranate seeds, pistachios and barberries. Drizzle with dressing (I don’t use all of it, I prefer my salads not overdressed) and stir to coat.

 

Roasted Cabbage Salad

A couple of weeks ago, I was lucky enough to be in Israel along with a delegation with the mayor of NYC, Mayor Adams. There is NOTHING quite like an Israeli hotel breakfast, but the dish that got my attention was a roasted cabbage salad on the salad buffet that changed the way I looked at cabbage salad forever! Roast before you dress? oh YES YES YES!! I met the chef and I had to ask him about my favorite dish, and he graciously shared with me how to make it!

Roasted Cabbage Salad

1 head green cabbage, chopped into large chunks
3-4 tbsp extra virgin olive oil
kosher salt and pepper to taste
1/3 cup sliced almonds
1/4 cup chopped dill

Tahini Dressing:

½ cup tahini paste, stir if separated
1 clove garlic, grated
juice of ½ lemon
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Preheat oven to 450 degrees. Spread the cabbage out on a parchment lined baking sheet and toss with olive oil, salt and pepper. Roast until tender and caramelized around the edges, tossing occasionally, about 25 minutes.

While the cabbage is roasting, spread the almonds on a parchment lined baking sheet and toss with a bit of olive oil. Transfer to the oven with the cabbage and roast for a few minute until lightly toasted, taking care it does not burn. Remove from the oven and sprinkle with salt.

For the tahini dressing, whisk the ingredients until creamy.

When the cabbage is done, toss with some of the tahini dressing until coated. Add most of the dill and sliced almonds. Transfer to a serving bowl and garnish with additional dill and toasted almonds.

Related Recipes

bone marrow cabbage boil
hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Latke Caesar Salad

Happy Chanukah! We’re making a LATKE CAESAR SALAD because my kale caesar salad is a winner at EVERY gathering, and this version, with clusters of lacy latkes and a sour cream dressing, is my best Chanukah reinvention to date!

Latke Caesar Salad
4 russet potatoes, julienned with a julienne peeler
1 egg
2 tbsp flour
Salt and pepper, to taste
Canola oil, for frying
Kosher salt and smoked paprika, for dusting
1 lb. Kale, stems removed, torn into bite sized pieces
freshly grated parmesan, for topping

Sour Cream Caesar Dressing
½ cup sour cream
¼ cup mayonnaise
2 tablespoons freshly grated Parmesan
2 tsp lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, grated
1 teaspoon anchovy paste (or mashed fillets)
½ teaspoon Worcestershire sauce
Freshly ground black pepper
1–2 tablespoons water or milk to thin

Method:

To make the latke croutons, mix the potatoes, egg, flour, salt and pepper until just combined. Heat a few inches of oil in a deep skillet and use a fork or tongs to drop small clusters of potatoes into the oil. Fry until golden brown, and remove with a slotted spoon on a rack set over a baking sheet. Sprinkle with salt and smoked paprika.

Remove the tough stems from the kale and tear or roughly chop into bite-sized pieces. Transfer to a large bowl.

In a medium bowl, combine the dressing ingredients until creamy and incorporated. Pour the dressing over the kale and using gloves, massage it in. Transfer to a serving platter, top with freshly grated parmesan and latke croutons.

Related Recipes:

Caesar Salad Pizza
chicken Caesar wraps
devil-ish egg chicken caesar salad
kitchen sink chicken caesar salad
kani caesar salad with nori croutons

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Chili Crisp Broccoli Salad with Miso Tahini Dressing

I love me some broccoli salad but the one we all grew up with – you know the “broccoli craisin salad” as they called it, was smothered in sugar and mayo, and just not as healthy as I’d like. In my cookbook Totally Kosher, I revisited the old favorite recipe in with raisins and a curry tahini dressing, and this time we’re leaning Asian, with crunchy chili crisp, and miso + soy spiked tahini for a lipsmacking umami dressing that you’re going to want to put on everthing!

Never heard of chili crisp before? There’s a incredible homemade version in my cookbook but Roland and Mr. Bing both makes great kosher options.

As for miso paste, if you’re not adding it to your soups, chocolate chips cookies, mashed potatoes or salad dressings, you don’t know what you’re missing! It’s a fermented soybean paste, with “white” miso being the youngest and sweetest variety (the color darkens and the flavor deepens as it ages). This is my favorite kosher brand, while the Marukome is available at HMart and other gourmet markets.

Chili Crisp Broccoli Salad

15oz. raw broccoli, cut into small chunks
1 small red onion, diced small
6 medjool dates, pitted and diced small
1/2 cup almonds, toasted and roughly chopped
2 tbsp chili crisp (see above for kosher options)

Miso Tahini Dressing

1/4 cup tahini paste
1 tbsp white miso paste
2 tsp soy sauce
2 tsp pure maple syrup
juice of 1 lemon
2-3 tbsp water

Method:

Add the salad ingredients to a large mixing bowl. In a small bowl, whisk the dressing ingredients. Mix the dressing into the salad and toss to combine.

Related Recipes:

crack broccolini
sweet chili broccoli salmon
broccoli slaw
chili crisp cucumber salad

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Cruciferous Crunch Chicken Salad

Gimme all the cruciferous veg! Maybe it’s the crunch, maybe it’s the color, but I love everything in the cabbage family – kale, cauliflower, kohlrabi – it’s my jam! Mix it all together and you’ve got a party in your mouth. I made this on the last day of the Chag to use up leftover grilled chicken and the bowl was licked clean (mostly by me!!). So I had to make it again for y’all!

Kale Crunch Salad
YIELD: 6 servings

4 cups kale
2 cups shredded red cabbage
1 kohlrabi, peeled and julienned
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
2 pieces leftover sumac pargiot (or any chicken)

Dressing:

1/3 cup grapeseed or light olive oil
3 tbsp pomegranate concentrate (see note)
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
Salt and pepper, to taste

Method:

Spread the kale out on a platter or bowl. Mix the cabbage into the kale. Top with pomegranate seeds, kohlrabi, chicken and sunflower seeds.

In a small bowl, combine dressing ingredients and whisk until thickened.

When ready to serve, toss the salad with the dressing.

NOTE: I used Sadaf pomegranate concentrate which is like molasses, but it doesn’t have added sugar. If using molasses, reduce honey as needed.

Related Recipes:

Kale Crunch Salad
Grilled Chicken Salad with Basil Dressing
Asian Chicken Salad With Clementines
Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Grilled Chicken Fattoush with Za’atar Ranch 

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