Category: Salad

Fennel Fig & Feta Salad

You know I love me a little alliteration! But seriously that only happened by mistake! This recipe came together in the supermarket aisle – which is really how I like to build my salads – seeing what’s available and springboarding off of that!

The shelves were freshly stocked with beautiful figs, and I can never resist them, so I decided to make a salad for Shabbat to showcases them. I walked down the aisles for inspiration and I first saw the fennel. The licorice flavor would pair wonderfully, I thought, so I grabbed some. Then for some greens, bitter arugula seemed like the perfect pairing, so I added a container to my cart. Next, some alliums, and red onion is always the obvious choice.

I loaded my cart, stocked my fridge, and Shabbos morning, I started to play! I sorted through my pantry, grabbed some sunflower seeds for crunch, and toasted sesame for the nutty flavor. I spotted fig jam in the pantry so I decided to go fully on figgy and add it the salad dressing! The salad was devoured at the table, but as soon as I took a bite, I knew I had to make it again with feta cheese (our Shabbos meal was meat, so adding dairy wasn’t an option!). So I made it again on Sunday for lunch and it was salad perfection!

 

Fennel Fig & Feta Salad

5 oz. arugula
1 bulb fennel, thinly sliced
1/2 red onion, thinly sliced into half moons
4 figs, sliced
2 tbsp sunflower seeds
1 tbsp toasted sesame seeds

Dressing:
1/3 cup grapeseed oil
3 tbsp balsamic vinegar
3 tbsp fig jam
2 tsp silan
2 tsp dijon mustard
salt and pepper, to taste

Method:

You know what to do!

 

Related Recipes:

Fig Granita Breakfast Sundae
Charcuterie Stuffed Figs
Smoky Kale & Farro Salad with Balsamic Fig Dressing
Fennel Peach Salad with Basil Lime Dressing

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Old School Macaroni Salad

If you’ve been following me for a while, you already know this recipe is completely out of character for me.

I spend so much of my time talking about technique—cook your pasta al dente, never rinse it, balance flavors naturally, and definitely don’t add sugar to everything. Then along comes this old-school macaroni salad that breaks every single one of those rules.

The pasta? I intentionally overcook it until it’s soft. Then I rinse it, which is something I almost never do. And yes, there’s sugar in the dressing. But here’s the thing: not every recipe is meant to be elevated. Some recipes are meant to transport you. They’re the ones that showed up at family barbecues, summer picnics, and Shabbat lunches. They’re familiar, nostalgic, and comforting because they taste exactly the way you remember them.

Could I make a more sophisticated macaroni salad? Of course. But that isn’t the point. This one makes me smile after the very first bite because it tastes like childhood.

So I give you macaroni salad (without the macaroni! I prefer rotini because the sauce and veggies get stuck between the grooves!), unapologetically old-school comfort food. And honestly? Sometimes that’s exactly what belongs on the table.

Old-School Macaroni Salad

1 (16-ounce) box rotini
3/4 cup mayonnaise
1/4 cup sugar
3-4 tablespoons lemon juice
1 teaspoon kosher salt
1 stalk celery, finely diced celery
1 carrot, julienned
2 scallions, diced small

Method:

Bring a large pot of generously salted water to a boil. Cook the pasta until it’s past al dente and nice and soft, about 2–3 minutes longer than the package directions. Drain the pasta and rinse it well under cold water until completely cooled.

In a large bowl, whisk together the mayonnaise, sugar, lemon juice and kosher salt. If the mixture is too thick, add a bit of water to thin it out. Add the cooled pasta along with the celery, carrot and scallions. Toss until everything is evenly coated.

Cover and refrigerate for at least 2 hours, or until chilled. Taste before serving and adjust with a little more salt, sugar, or lemon juice if needed.

Related Recipes:

Angel Hair Pasta Salad
Salmon Pasta Salad
Tuna Pasta Salad
Basil Pasta

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Smashed Cherry Chicken Salad

Can I dedicate an entire blog to chicken salads? probably. And who doesn’t have some leftover grilled chicken after Shabbos, right? Especially in the summer. I got you babes!

Smashed Cherry Chicken Salad

5 oz arugula
2 grilled dark meat cutlets, diced
1/2 cup cherries, smashed
1/2 small red onions, sliced into half moons
1/4 cup sliced dried apricots
handful of chopped honey glazed pecans

1/3 cup grapeseed oil
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 clove minced garlic
2 tbsp silan
salt and pepper, to taste
pinch red pepper flakes

You know what to do!

Related Recipes:

Cruciferous Crunch Chicken Salad – Busy in Brooklyn
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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Tangy London Broil with Sumac Herb Salad

Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.

London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.

 

Tangy London Broil

1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil

Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste

Method

Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.

When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.

Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.

Related Recipes:

Easy London Broil
“Everything” London Broil
The BEST Meat Sandwich

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Fennel Peach Salad with Basil Lime Dressing

The smell of juicy, fruity peaches ushers in the start of summer, and I can’t wait to play with my favorite fruit. From peach amba, to peach bbq sauce, pickled peaches and peach salsas… there are so many ways to enjoy it! I love how the fruitiness and acidity play against the anise flavor of the fennel – shave on a mandolin for optimum enjoyment!

Fennel Peach Salad with Basil Lime Dressing

2 bulbs fennel, thinly sliced on a mandolin, fronds reserved
1 small red onion, thinly sliced
2 peaches or nectarines, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup roasted salted pistachios

Basil Lime Dressing
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
2 cubes frozen basil
salt and pepper, to taste

Method:

Mix the salad and dressing ingredients in a bowl and toss to combine. Garnish with fennel fronds.

VARIATION: Add feta or parmesan.

summer corn peach and quinoa salad
peach salad with chili lime dressing

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