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HIGH Holidays: SLICE OF LIFE – Simple, elegant yontif salads

By Eileen Goltz

The four weeks of the high holidays – daven/eat/daven/fast and repeat as necessary – are often preceded by the angst of trying to create menus that are in turns delicious, creative, traditional, untraditional, easy to make as well as make it look like you’re a cordon bleu trained chef with an unlimited supply of time, money and ingredients.

My goal, with the following recipes, is to help you create the appearance of a gourmet start to your meal on a pennies budget. Simple, elegant PAREVE salads that you can prep before you head out to shul and plate just before everyone sits down to eat.

SMOKED ALMOND AND HONEY ORANGE SALAD (pareve)

Dressing:
1/2 cup fresh orange juice (with pulp)
3 tablespoons fresh lemon juice (with pulp)
1 tablespoon honey
1/3 cup olive oil
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Salad:
3 oranges peeled and sliced into rounds (blood oranges look wonderful if you can get them)
2 heads romaine lettuce, shredded
3 carrots, julienned
1/3 cup dried cranberries or fresh pomegranate seeds
1 cup smoked almonds, chopped coarsely
Set out 8 salad plates.

In a glass bowl combine the orange juice, lemon juice, honey, green onions, parsley, and salt and pepper to taste. Whisk to combine and set aside.

In a bowl combine the lettuce and carrots. Drizzle about 1/3 of the dressing over the salad and mix to coat. Divide the orange slices between the plates, placing them towards the edge of the plate. Divide the salad greens between the 8 plates and then top with the cranberries and smoked almonds. Drizzle a little more dressing over the top of the salad and serve with the remaining dressing. Serves 8.

 

AVACADO BERRY AND MANGO SALAD (pareve)

Dressing:
1/3 cup rice wine vinegar
1/2 cup olive oil
3 tablespoons honey
Salt and pepper to taste

Salad:
4 ripe mangos, peeled and sliced
4 ripe avocados, peeled, sliced and drizzled with lemon juice
2 packages fresh raspberries, washed and dried
2 heads bib or read leaf lettuce, torn
1 cup honey roasted cashews or almonds, chopped

In a small bowl combine the vinegar, oil, honey and salt and pepper, whisk to combine. Set aside.

Place the lettuce in a bowl and drizzle 1/2 the dressing over the top. Toss to coat. Divide the lettuce between 8 plates. Arrange the mangos, avocados and raspberries between the plates and drizzle a little dressing over the top. Sprinkle the chopped nuts over the top of the plates and serve with the remaining dressing. Serves 8.

 

HONEY ROASTED VEGETABLE SALAD (pareve)

You can add some roasted chicken or turkey to this salad to make it a meal as opposed to a side dish

2 red onions, cut into 8 wedges
1 lb. sweet potatoes peeled and cut into 1-in. chunks
1 lb. small red potatoes, cut in half
2 red bell peppers, cut into 1-in. chunks
5 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
2/3 cup coarsely chopped walnuts
2 tablespoons red wine vinegar
3 tablespoons honey
8 oz. mixed salad greens

Preheat oven to 425. In a bowl combine the onion, sweet and red potatoes and red bell pepper. Add 3 tablespoons oil, 1 tablespoon honey and 1/2 teaspoon each of salt and pepper. Mix to coat. Transfer vegetables to a rimmed baking sheet. Roast the vegetables for about 30 minutes and then stir them with a spoon. Add the walnuts, mix to combine and cook an additional 10 to 12 minutes. Remove and let cool for 5 minutes.

In a glass bowl combine the remaining olive oil, the vinegar, honey, and 1/2 teaspoon salt and pepper. Set the dressing aside.

Place the greens in a salad bowl. Add 1/3 of the dressing and toss to combine. Divide the salad between 8 plates. Place the vegetables in the bowl you just used to dress the greens and add ½ the remaining dressing. Toss to coat and divide between the plates. Serve with the remaining dressing on the side. Serves 8.

 

CRAZY FALL CHOP SALAD (pareve)

4 ears of corn, husked, kernels cut off
1 red onion, diced small
4 stalks of celery, sliced thin
3 tomatoes, seeded and chopped
2 cups sugar snap pea pods, sliced in half
1 cucumber, diced
1 tablespoon fresh dill, chopped
1 cup sliced radishes
2 avocadoes, diced
1 cup chopped red or green peppers
1/4 cup rice wine or apple cider vinegar
2 tablespoons honey or sugar
1/3 cup olive oil
3 tablespoons salted sunflower seeds

In a large salad bowl combine the olive oil, vinegar of choice and honey. Whisk to combine and season with salt and pepper. Add the corn, red onion, celery, snap peas, dill, radishes, avocado, tomato and red pepper. Mix to coat. Let set for 10 to 15 minutes before serving. Sprinkle the sunflower seeds over the top of the salad. Serves 6 to 8

© Eileen Goltz yontif 15 salads

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