Category: Salad

Shnitzel Sammies!

Shnitzel sammies, aka challah shnitzel are having a moment at food markets in Israel these days – the loaded sandwiches are all the rage, especially on Friday afternoons. They are equally as good on Sunday nights, when you can load up your leftover challah with all the Shabbos salatim and extra shnitzel (or any protein!) you have left over from the weekend.

There are so many variations of this sandwich, depending on your favorite dips or what you’ve got on hand – almost as many as the types of shnitzel you can make (I’m a panko girl myself!). I’m sharing some of my favorite salatim here but feel free to make it your own – or even better – just buy the dips and it comes together in 1-2-3!

SHNITZEL SAMMIES!

challah rolls
shnitzel
tahini or hummus
schug or harissa
fried eggplant slices and/or eggplant dip or matbucha
Israeli pickles
red cabbage slaw

SHNITZELIM SHEL DVIR

5 chicken breasts, split and pounded thin
Oil for frying

Eggs
3 eggs
2 tbsp ketchup
2 tbsp sweet chili sauce
1 1/2 tsp yellow mustard
3 tbsp mayonnaise
Pinch of salt

Crumbs
9 oz. plain Panko crumbs
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper

Stir the egg mixture until creamy and place in a shallow bowl or sheet pan. Mix the crumbs and place in a shallow bowl or sheet pan.

Dip the chicken in the eggs and then into the crumbs, pressing down to fully coat. Fry until golden on both sides and transfer to a rack set over a baking sheet to cool.

SWEET CHILI ROASTED EGGPLANT

1 large eggplant, cubed
3 Tbsp olive oil
salt, to taste
pepper, to taste
1 (6-oz.) can tomato paste
½ cup sweet chili sauce
4 small Israeli pickles, diced
2 tsp fresh-squeezed lemon juice
2 Tbsp honey
1 clove garlic, minced
1 scallion, chopped

Preheat oven to 425°F. Place eggplant on a baking sheet; toss with oil, salt, and pepper. Bake for 25-30 minutes, stirring occasionally.

Transfer eggplant to a large bowl. Mix with tomato paste, sweet chili sauce, pickles, lemon juice, honey, garlic, and scallions.

RED CABBAGE SLAW

10 oz. shredded fresh red cabbage
2 Tbsp olive oil
juice of ½ lemon
kosher salt, to taste

Add all the ingredients to a bowl and stir to combine.

SCHUG

3 jalapeno peppers, seeds and veins removed
1 lg bunch fresh parsley and or/cilantro (2-3 cups packed)
4 cloves garlic
1 tsp cumin
¼ cup olive oil
Juice of ½ lemon
Kosher salt, to taste

Add all the ingredients to the bowl of a food processor with the S blade attached and pulse until finely chopped.

TAHINI

½ cup tahini paste
1 clove garlic, minced
juice of ½ lemon
¼ tsp cumin
⅓ cup ice water
kosher salt, to taste

Stir tahini paste thoroughly, as oil and solids tend to separate.
In a bowl, mix tahini paste, garlic, lemon juice, and cumin. Add ice water; whisk until emulsified. Season with salt, to taste.

Related Recipes:

shnitzel strips
tortilla shnitzel
the best meat sandwich
challah recipe

Post a Comment

Grilled Chicken Salad with Basil Dressing

If you don’t already know this about me – I’m obsessed with chicken salad. I literally MAKE extra chicken so that I can make salad out of it. But especially in the summer – it’s my go-to lunch, light dinner, or snacking bowl for the whole family – because if anyone loves it as much I do, it’s my kids! And soon, you too!

 

Grilled Chicken Salad with Basil Dressing

1 head rommaine lettuce, chopped
1 carrot, peeled into ribbons|
1 Persian cucumber, sliced into half moons
3 radishes, slice dinto half moons
handful of grape or cherry tomatoes, halved
2 pieces grilled chicken, diced

Creamy Basil Dressing

3/4 cup mayonnaise
4 frozen basil cubes
1 frozen garlic cubes
juice and zest of 1/2 lemon
salt and pepper, to taste
1-2 tbsp water, to thin, if desired

Method:

Chop, mix, toss – you know what to do!

 

Related Recipes:

Asian chicken salad with clementines
green goddess Bissli chicken salad
curry chicken salad
grilled chicken salad with jalapeno honey mustard

Post a Comment

Crispy Rice Sushi Salad

Let’s be honest: leftover rice is rarely exciting. It’s dry, a little clumpy, and often destined for the microwave. But with one simple trick — a sheet pan and a little oil (and spice!) — you’re not reheating rice. You’re upgrading it.

If you’ve ever scraped the bottom of a rice pot and secretly loved those toasty, crunchy bits (or peeled the entire crust off a pot of tahdig!) – THAT’S crispy rice. It’s all about the crrrrunch — nutty, golden nuggets of caramelized crispiness. That texture alone could carry a dish, but when tossed with fresh toppings and punchy sauces, it becomes the foundation of something truly next level.

So move over boring ‘ole sushi salad, and let your CRISPY RICE sushi salad begin!

CRISPY RICE SUSHI SALAD

Crispy Rice
4 cups leftover jasmine rice
2 tsp soy sauce
1-2 tbsp chili garlic paste, sambal oelek or chili crisp
2 tsp sesame oil
2 tsp grapeseed or avocado oil

Salad
1-2 cups leftover salmon, tuna or kani
2 Persian cucumbers, thinly sliced
1/2 cup edamame, thawed
2 scallions, thinly sliced
1 avocado, diced
1 tbsp toasted sesame seeds
1/3 cup spicy mayo
1/4 cup sweet sauce

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread the rice out. Add the soy sauce, chili paste, sesame oil and grapeseed oil and stir until incorporated. Bake for 35-45 minutes, stirring every 15 minutes until the rice is crispy but not burned.

Transfer the crispy rice to a large bowl. Top with flaked salmon, cucumber, edamame, scallions, avocado and sesame seeds. Drizzle with spicy mayo and sweet sauce and serve.

Related Recipes:

sushi salad
crispy rice carrot salad with harissa 
crispy rice latkes
chili lime crispy salmon

Post a Comment

Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

I love me a wedge salad, because iceberg just doesn’t get the love it deserves. Am I right? It’s all about the kale these days! But let me tell you what kale doesn’t have – crunch! And I’m all about the crrrunncchh!

I especially love throwing this salad together when I have leftover chicken on hand, because everything is better with a little shredded chicken. And when there are leftover shifka peppers in the fridge, I have to make my delicious creamy hot pepper dressing that is so incredibly delicious! My dad would always eat them growing up and they were a staple in our pantry, but I always found them too spicy. But when you remove the veins and seeds and blend them up with mayo and garlic – pure magic happens!

Oh and lets not forget that chickpea crumble! Talk about texture, the stuff is a dream! When larger crispy bits and crunchy chickpea dust come together – you get the most incredible combo for topping a salad.

So try these components together, or on their own – they’ll be your new favorite salad toppers!

Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

1 head iceberg lettuce, quartered
1 cup grape tomatoes, sliced
2 cups leftover rotisserie chicken, shredded
1 bunch chives, chopped

Hot Pepper Dressing:
3 canned shifka hot peppers, veins and seeds removed
1 clove garlic
1 cup mayonnaise
2 tsp lemon juice
kosher salt, to taste

Blend in a food processor until creamy.

Smoky Chickpea Crumble:
1 can garbanzo beans, rinsed and drained
1 tbsp smoked paprika
kosher salt, to taste
1 1/2 tbsp extra virgin olive oil

Preheat oven to 425 degrees. Place the chickpeas onto a parchment lined baking sheet and mash with a potato masher so that you have some larger and some smaller pieces. Mix with smoked paprika, salt and oil and bake until crispy, about 20 minutes, stirring once.

To assemble the salad, place a wedge of lettuce onto a plate, drizzle with dressing and top with chicken, tomatoes, chives and chickpea crumble. Finish with more dressing.

 

Related Recipes

wedge salad with turkey “bacon” bits
wedge salad with carrot ginger dressing

Post a Comment

Bubby’s Green Bean Salad

There are some recipes that live on not just because they taste good, but because they carry stories, memories, and a little bit of magic. Bubby’s green bean salad is one of those. It’s simple, sure, but it showed up at every family gathering — bright, crisp, and always disappearing far too fast.

Bubby’s secret? A pinch of dried oregano and just a touch of sugar — two ingredients that quietly transform this humble salad into something unforgettable.

A little disclaimer though – this salad is only as good as your blanching technique! Overcook the beans and you’ve got a mushy diaster. Blanch them just enough to keep them tender-crisp, and you’ve got the crunchiest bite! The addition of bright and crunchy cherry tomatoes, red onion, that slightly pickle in the dressing, takes it over the top.

 

Bubby’s Green Bean Salad

1 lb fresh green beans, trimmed
1 small red onion, thinly sliced into half moons
1 pint grape tomatoes
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1/2 tsp sugar
kosher salt, to taste

Method:

Blanch the green beans: Bring a pot of salted water to a boil, salt generously. Add the green beans and cook for about 2–3 minutes, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

In a large bowl, combine the green beans, red onion and tomatoes. Add the olive oil, lemon juice, oregano, sugar and salt. Taste and adjust — it should be tangy with a hint of sweetness.

Best served chilled or at room temperature, perfect for summer BBQs!

VARIATION: top with crumbled feta or goat cheese for dairy meals!

 

Related Recipes:

tempura green beans
lemon mustard green beans
cranberry sriracha green beans

Post a Comment