Category: Salad

Salad Nicoise


I love the idea of layered salads. Anything goes and people can pick and choose what they want. It’s almost like a “create your own salad bar” on a platter. It makes for a great Shalosh Seudos dish because you can use up whatever you have left from your meal. If you only used half the container of cherry tomatoes, throw them in. Leftover egg salad? Put a nice scoop in place of the hard boiled eggs. Potato salad can take the place of potatoes. And just about any vegetable makes the cut. Grilled veggies work well too. Plating the salad this way gives it a fresh and clean appearance, even if you are using the leftovers from your meal.

One of my favorite veggies in a classic Nicoise salad is the baby red potatoes. But I can’t deny that those carb-filled delights pack on the pounds. Instead, I use sweet potatoes, their lower-GI cousin, for added color and sweetness.

In terms of tuna, a lot of people like to use oil-packed in this salad because it is less dry. I prefer packed in water because it is obviously much lower in fat. You can also grill up some tuna steaks before shabbos, bring them to room temperature, and serve a la’ classic.

In terms of veggies, I have seen so many variations used in this salad, just about anything goes. Here are some suggestions (I’m starring all the must-have ingredients, everything else is optional):

*greens (Bibb, Boston, Butter or Romaine lettuce, mesclun, spinach)
*green beans
*olives (black [nicoise preferred] or green)
*hard-boiled eggs
*tuna (canned or fresh, or for a twist, use salmon)
*potatoes (red skinned or sweet)
*onions (red onion, shallots, chives, or scallions)
*tomatoes (any type)
anchovies (classic to salad nicoise, although I leave them out)
capers
cucumbers
avocado
peppers
mushrooms
radishes
kohlrabi
hearts of palm
shredded carrots
beans (white beans, edamame)
pasta (shells, macaroni, rotini)
feta cheese
shredded cheese
parsley

If you leave the classic ingredients intact, you can still call it a salad nicoise, albeit nontraditional. You can also opt for a layered salad with no rules whatsoever. Just imagine your typical salad bar and layer it onto a big serving platter.

So instead of just serving up leftovers this week, try and re-purpose what you’ve got in a fresh way. It is guaranteed to appeal to everyone at the table! Serve with different types of crackers for a complete meal.

My Salad Nicoise

Romaine lettuce and spinach
french green beans (haricot vert), blanched {how to blanch green beans}
hard boiled eggs, cut into quarters {how to make perfect hard boiled eggs}
sweet potatoes, cubed and baked at 400 degrees until fork-tender (toss with a little olive oil and salt before baking)
grape tomatoes
black olives, sliced
avocado, cubed
red onion, thinly sliced into rings
canned tuna, drained and flaked

Dressing:

1/4 cup balsamic vinegar
1/4 cup olive oil
1 heaping tbsp dijon mustard
1 tsp lemon juice
1 tsp sugar or honey
1 clove of garlic, crushed
salt and pepper, to taste

Set the lettuce around the base of the platter. Layer the vegetables in sections around the platter, placing the tuna at the center. Garnish with onion. Whisk dressing until emulsified. Pour over salad, or serve separately.

NOTE: If you plan on serving this for shalosh seudos, you’ll have to prepare some of the main ingredients before Shabbos. Cook up the potatoes, eggs and blanch the green beans. Place everything into small ziploc bags. You can also drain and flake the tuna ahead of time, as well as drain the olives. When it’s time to make the salad, you’ll have most of the ingredients ready, and you don’t have much left to prepare.


Another version of salad nicoise.

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Tuna Salad with a Twist


I’m definitely a tuna person. Cream cheese? not so much. Lox, not a chance! So tuna is bound to show up on my lunch menu quite often. I like my tuna 2 ways: albacore, and in water. I like to mix up my recipes so it doesn’t get too boring.

To prepare tuna, I start with an empty sink and a pair of gloves! I drain the can of water and empty the tuna into a bowl. Then, using my hands (remember, I’m wearing gloves), I break the tuna apart, so that I end up with perfect flakes that are not too ground, nor too chunky.

Classic tuna with mayo always works, but adding additional ingredients turns it into a salad for a complete meal when served with crackers, rice cakes, or cucumber slices. Sometimes I add a bit of harrisa and lemon for a quick and easy spicy tuna. Other times I’ll mix it into some pasta for a heartier dish, or into salad nicoise – an all time favorite. In this recipe, I use a surprise ingredient which really ups the ante from traditional tuna salad, to something out of this world! What is it? Golden raisins! It may sound weird at first, but I urge you to give it a try. You’ll be pleasantly surprised!

To make these fun cucumber rolls, just slice english cucumbers or zucchini lengthwise, very thin (preferably using a mandoline, but it can be done by hand or with a peeler). Put a spoonful of tuna salad about an inch away from either end. Roll the end over the tuna, and continue to roll up. Fasten with a toothpick. NOTE: If you slice the cucumbers paper thin, you won’t need a toothpick, they will stay closed on their own.

Tuna Salad with a Twist

2 cans albacore tuna in water
1 handful shredded carrots
1 celery stick, diced small
1 handful golden raisins
1/3 cup mayo (more, if needed)
1 tbsp mustard
juice of 1/2 lemon
salt, to taste
pepper, to taste

Method:

Drain tuna well and flake with a fork, or using your hands (I suggest gloves!). Add remaining ingredients and mix well. If it is too dry, you can add more mayo, one teaspoon at a time. Serve in cucumber rolls, or with bread, crackers, or rice cakes.

NOTE: The EPA and FDA cautions pregnant women, women of childbearing age, nursing mothers and young children against eating more than 6 ounces of albacore tuna per week due to high levels of mercury. If you wish to eat more tuna, go for the lower mercury light tuna (commonly skipjack or yellowfin).

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Spinach Strawberry Salad with Poppyseed Dressing

In keeping with last weeks theme of cooking in season, strawberries are an all time favorite in the spring. They are packed with vitamins, fiber, and high levels of antioxidants and are low in calories, as well as low GI, with a value of 40 on the glycemic index. Strawberries are also a good source of manganese and potassium. Just one serving (about 8 strawberries) provides more vitamin C than an orange!

Regardless of their nutritional value, we love strawberries simply because they are fresh, light, sweet and delicious. Pair them with your breakfast cereal or yogurt, dip them in chocolate for dessert, or throw them into a salad. They compliment dishes in every course with a versatility all their own.

I came up with this salad to please everyone at the Shabbos table. I love spinach. My husband loves hearts of palm, and my daughter loves strawberries. I threw in some avocado for good measure, and some candied walnuts for crunch. The dressing complements the salad perfectly, with a fresh, light taste that is mildy sweet.

This salad will round off your dairy Shavuous meal perfectly!

Spinach Stawberry Salad with Poppyseed Dressing

1 bag baby spinach
1 container strawberries, leaves trimmed, cleaned and diced into circles
1 can hearts of palm, cut into circles
1 avocado, cubed
candied walnuts or honey roasted pecans

Dressing:

1/2 c light olive or grapeseed oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp strawberry jam
1 tbsp honey
salt and pepper, to taste
1 tbsp poppy seeds

Method:

Prepare salad ingredients. Start with spinach, top with strawberries, hearts of palm, avocado and finish with nuts. Prepare dressing in a blender, or whisk well to incorporate (I like to use a blender to smooth out the lumps of jelly. If you don’t have one, you can heat up the jelly in the microwave, it is easier to mix in once it is melted). Pour dressing over salad and serve immediately.

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Lag Ba’omer – Best BBQ Potato Salad

I love Lag Ba’omer. Why do I love Lag Ba’omer? Well besides for the fact that it’s a good excuse for a BBQ, I love it because it makes me think of Meiron, which in turn makes me think of Israel, and Israel makes me feel like home. I spent seminary in the Holy Land over 10 years ago, and I just fell in love with its spiritual and physical beauty. Just looking at pictures of Jerusalem tugs at my heartstrings and I yearn to go back. When I got married, I told my husband, all I want is for you to take me to Israel! Well seven years and two children later, I got my wish. Last year we won roundtrip tickets (!) and we couldn’t imagine a better time to go then for Lag Ba’omer. We decided to spend Shabbos at Kibbutz Lavi in Tiveria, so that we could drive straight to Meiron after Shabbos. It turned out to be a beautiful hotel in an equally beautiful kibbutz, with nice accomodations and delicious food.

How can one describe the scene of Meiron on Lag Ba’omer? Thousands of people from every walk of life, pilgrimaging up the mountain towards the Rashbi’s holy kever…each person beseeching the tzaddik for their personal salvation, collectively asking for our redemption…a thousand glowing candles burning bright…prayers…tears…brotherhood…holiness…(I apologize for lack of pictures, but had I brought my good camera to Meiron, it would no longer be my “good camera”, but rather my “broken to pieces by throngs of people camera”).

As beautiful as it all sounds, practically speaking, it was anything but easy. We had two young children, a double stroller, thousands upon thousands of people, darkness (we went at night)…Going from parking lot to bus to the base of a verrrry steep hill which we needed to climb with our stroller. But we made it to the other side, and it was worth every push and shove!

After a late night in Meiron, we could not resist making the ascent to Tzfas to visit the kever of the Arizal. Tzfas is one of the four holy cities of Israel (Jerusalem, Chevron and Tiveria make up the other three), and it is truly magical. The scenery from the mountaintop, the ancient shuls and the holy sages that are buried there are just some of what makes the mystical city special.

Traditionally, we make bonfires on Lag Ba’omer to commemorate the light that the Rashbi brought to the world through his Torah learning. On our drive back down to Yerushalayim, we could not resist stopping for some “Al Ha’esh”. Decks, a beautiful restaurant located in Tiveria was the perfect spot to get our BBQ fix. It is situated on an extended Deck (hence the name) overlooking the kineret, making you feel as if you are on a boat. There are glass windows from ceiling to floor with blue crystal waters as far as the eye can see. Decks serves traditional Israeli fare, as well as an extensive “Al Ha’esh” menu which is served on a personal BBQ at your table. The food was incredible, the scenery breathtaking, and the day totally and completely unforgettable.

So, without further ado, in honor of the holiday of Barbeques, I give you my favorite BBQ potato salad recipe:

BBQ Potato Salad
Good Housekeeping Magazine

3 pounds medium red-skin potatoes (about 12), cut into 1 inch chunks
¼ cup distilled white vinegar
1 tbsp olive oil
2 tsp spicy brown mustard
1 ¼ tsp salt
¼ tsp black pepper (coarsely ground)
½ cup mayonnaise
2 small celery stalks, thinly sliced (optional)
2 scallions, minced

Method:

Bring potatoes to boil over high heat. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender. Meanwhile in a large bowl, mix vinegar, oil, mustard, salt and pepper with wire whisk. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until evenly coated and absorbed. Cool for 15 minutes. Add mayonnaise, celery and onions and mix. Serve warm or cover and refrigerate up to 1 day.

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Sundried Tomato Olive Tapenade


After tasting a delicious olive tapenade at a restaurant a few years ago, I started playing around with different olive dip recipes to serve on Shabbos, alongside the fish. I tried the typical spanish olives with mayo, green olives with garlic and olive oil, and finally this recipe, which proved to be by favorite. The sundried tomatoes add a delicious flavor and color to the dip. When I was plating this for photographing, my two year old daughter asked if she could have some in a sandwich. I put two pieces of crostini together, and she ate the whole thing! If a two year old can appreciate its deliciousness, imagine how much you, and your guests, will!

Sundried Tomato Olive Tapenade

1 19oz can black olives (I use manzanilla)
1/2 jar of sundried tomatoes packed in olive oil, about 10
4 tbsp oil from the jar of sundried tomatoes (or extra virgin olive oil)
3 garlic cloves

Method:

Add olives, sundried tomatoes, garlic and oil to a food processor. Pulse until it reaches desired consistency (I like it a bit chopped and piecey otherwise it will have a sandy/grainy texture).

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