Category: Shabbos

Devil-ish Egg Chicken Caesar Salad

Sometimes the best meals come from a little fridge foraging. This deconstructed deviled egg chicken Caesar salad was born from a handful of Shabbos leftovers—grilled chicken, day-old sourdough (I always save a chunk for croutons!), and a couple of soft-boiled eggs—and turned into something unexpectedly delicious. It’s got all the bold, briny, umami-packed flavors of a deviled egg, reimagined in salad form with creamy Caesar dressing, crunchy croutons, and savory bites of chicken. It’s hearty, flavorful, and a perfect example of how a few humble ingredients can come together to create something special.

 

Devil-ish Egg Chicken Caesar Salad

1/4 loaf sourdough (5oz), torn into pieces and crumbs
1 1/2 tsp smoked paprika
1/4 tsp kosher salt
4-5 cups curly kale, stems removed, roughly torn
1 1/2 tbsp extra virgin olive oil
2 grilled chicken breasts, diced
3 soft boiled eggs

Umami dressing:
2/3 cup mayonnaise
3 tbsp minced capers
2 cloves minced garlic
1 1/2 tbsp rice vinegar
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Spread the sourdough onto a baking sheet and mix with smoked paprika, olive oil and salt. Bake until crispy, about 15-20 minutes, stirring every few minutes.

Mix the dressing in a small bowl. Using gloves, massage most of the dressing into the kale, leaving a few spoons for later.

Spread the chicken over the kale, top with sourdough croutons. Drizzle remaining dressing and top with soft boiled eggs.

Related Recipes:

Asian chicken salad
green goddess chicken salad
curry chicken salad
honey mustard chicken salad
kitchen sink chicken caesar salad

Beet & Chickpea Salad


I had some leftover pickles and chickpeas from yesterday’s post, plus some beets in the fridge, so I made one of my Shabbos staples – this beet and chickpea salad that’s super easy to put together, budget friendly and oh. so. good. Perfect for your mezze spread, or just because!

 

Beet & Chickpea Salad
1 can chickpeas, rinsed and drained
8 mini Israeli pickles, sliced in half lengthwise and chopped
2 large pre-cooked beets, diced small
1 small red onion, diced small
small bunch of parsley, chopped
1/3 cup prepared tahini
juice of 1 lemon
1/2 tsp ground cumin
1/4 tsp ground turmeric
kosher salt and pepper, to taste

Method:

Chop and mix! It’s as easy as that!

Related Recipes:

roasted beet salsa

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Rainbow Carrot Salad

I was so excited to get into the kitchen with my friend Rachel Simons, from Seed & Mill to cook up a recipe from her new cookbook, SESAME! To know me, is to love TAHINI – I am legit sesame-obsessed, and Rachel really helped me look at sesame in a whole new way.

We started by toasting up the sesame seeds in a dry pan and as the kitchen filled up with the smell of toasted sesame, we transferred them to a mortar and pestle where Rachel gently pressed on the seeds to crush them into the most incredible magic dust that was nutty and crunchy with an irresistible mouthfeel. Definitely my new favorite technique!

We used the same powder to create a delicious, light, umami dressing for the prettiest pile of rainbow carrot ribbons that Rachel brought from Union Square market. She shaved some scallions and chopped some carrot greens to sprinkle over the salad, and we drizzled on some Seed & Mill tahini for a fabulous finish.

So so good!

Rainbow Carrot Goma-ae Salad
Serves 6 to 8
reprinted with permission from Sesame by Rachel Simons, Ten Speed Press

⅓ cup well-toasted sesame seeds
1½ tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon dashi powder (we used 1 scant teaspoon of Trader Joes umami seasoning)
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon mirin
1 teaspoon granulated garlic or garlic flakes
1 teaspoon kosher salt, plus more as needed
½ teaspoon honey or maple syrup
¾ pound rainbow carrots, shaved with a vegetable peeler
3 or 4 scallions, sliced on the diagonal (optional)

Method:

1. In a mortar with a pestle or in a food processor, grind the sesame seeds until some of the oil has been released and the seeds are slightly crushed, but the mixture has not yet become a paste. Instead, it should look like crunchy wet sand.

2 In a medium bowl, whisk the ground sesame seeds, sesame oil, soy sauce, dashi powder, rice vinegar, water, mirin, granulated garlic, 1 teaspoon salt and the honey until well combined. Taste and add more salt, if desired. Set aside.
3 In a serving bowl, toss the dressing with the carrots until evenly coated. Top the carrots with the sliced scallions (if using) and serve immediately.

Related Recipes:

Simanim carpaccio

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Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 

Chili Lime Tuna Crudo with Mango Juice

1 ripe mango
2″ chunk of ginger
juice of 1 lime
3 tbsp water
kosher salt, to taste
1 lb. sushi grade tuna
1 Thai chili, thinly sliced
2 radishes, thinly sliced
handful of microgreens
zest of 1/2 lime
2 tbsp good quality extra virgin olive oil
flaky salt

Method:

Using a blender or food processor, blend the mango, ginger, lime juice and water until pureed. Strain the juice through a fine mesh sieve, pressing down on the solids to extract as much juice as possible. Season with salt, to taste.

Using a very sharp knife, thinly slice the fish in a single stroke.

Transfer the fish to a large platter, dispersing it in an even pattern. Using a small pitcher, pour the mango juice around the fish, taking care to fill the empty spaces and not pour it over the fish.

Garnish with radishes, chilies, microgreens and lime zest. Drizzle with olive oil and finish with flaky salt.

Serve cold.


Related Recipes:

sushi burrito

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Hot Honey Hasselback Salami

Do I ever tire of hasselbacking salami? No, I do not. And I feel the same way about building boards – it’s the perfect game day, or really any day, snack! So I couldn’t resist a few flavor combo, with a condiment that’s all the rage – HOT HONEY. Plus, you know how I feel about alliteration! HOT. HONEY. HASSELBACK. Yes please!!

Hot Honey Hasselback Salami

1 salami
1/2 cup hot honey, such as Gefen
3 tbsp yellow mustard

Dipping Sauce
1/2 cup mayo
1 tbsp sriracha
1 tsp smoked paprika
1 1/2 tsp rice vinegar
2-3 tbsp hot honey

Method:

Preheat oven to 400 degrees.

Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

In a small bowl, combine the hot honey and mustard.

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 30-40 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges.

While the salami is cooking, mix the dipping sauce in a bowl until incorporated.

Serve with dipping sauce and, if desired, add other accoutrements like crackers, pretzels, crudites, dried fruit, nuts and pickles.

 

Other Salami Recipes:

roasted antipasto salad
salami nduja
salami tarte tatin
salami babka
beer battered salami chips with beer mustard
drunken hasselback salami
salami chips

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