Food

Salad

February 28, 2014

SaladSalad is a big part of Pesach and I guess you could call me a lettuce peasant.  I like iceberg. I know- all you salad greens snobs are now rolling your eyes and thinking “seriously, this woman has a culinary degree and she likes iceberg lettuce?!” How 1950s. Well let me tell you, growing up a wedge of iceberg smothered in thousand island dressing with a couple of tomatoes on the side was considered the salad compose of today.

Somewhere between the 70s and 80s, salads became an art form rather than a side dish. Blame it on Martha Stewart, Julia Child or even Graham Kerr (look him up) but salads became as important as the main course. In order to create new and improved salads, ingredients needed to be utilized and voila, specialty lettuces and greens came into fashion. Granted, none of these chefs wrote kosher cookbooks, however, many of the salads in their recipes are kosher friendly (easily converted) or just plain old kosher because, well, every ingredient is kosher.

To understand a salad it is important to know the origins of its basic ingredients. Basically, there are five types of lettuce: leaf, cos (AKA romaine), crisp head, butter head and stem. With oh- so- many varieties within these five, you can pick your favorites to make a simple salad of just greens or to create a jumble of veggies in a culinary masterpiece. Other greens like spinach, arugula, radicchio or escarole can be added to make a salad fit for anyone, anytime, anywhere.

NOTE: Lettuce is a dirt and bug magnet so make sure you wash, wash, and wash it before you use it. While the bagged stuff is fine if you’re in a hurry, fresh is best.

 

SIMPLE SEA FOOD SALAD (fish)
2 cups black olives, sliced
2 cups flaked, smoked white fish
2 cups tomatoes, diced
2 cups celery, diced
1 can hearts of palm, drained and sliced
3 cups romaine and bib lettuce, chopped
1 cup olive oil
1/2 cup white wine vinegar
1/2 cup minced parsley

Put all ingredients in a bowl and toss gently, but thoroughly. Makes 5 to 6 servings.

Submitted by Ronnie McKay Indianapolis source unknown

 

FENNEL SALAD (pareve)
2 heads of Romaine lettuce, torn into pieces
1 handful of arugula
1 small fennel bulb, trimmed and thinly sliced
1 teaspoon minced garlic
Juice from 1 lemon
4 green onions, sliced thin
10 to 12 strawberries, sliced
8 radishes, sliced
1/2 cup olive oil
Salt and pepper
1/4 cup minced parsley

In a bowl combine the garlic, olive oil, lemon juice and parsley. Mix to combine. In a salad bowl combine the fennel and the salad dressing. Mix to coat. Add the lettuce, radishes, and green onion. Season with salt and pepper. Add the strawberries and mix to combine.  Serves 4 to 6.

My files, source unknown

 

LAYERED SALAD (pareve)
Dressing:
1/3 cup vegetable broth
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic

Salad:
4 cups finely chopped romaine lettuce
2 cups finely chopped iceberg lettuce
1/2 cup finely chopped radicchio
1/2 cup thinly sliced Belgian endive (about 1 small head)
1 1/2 cups finely chopped English cucumber
1/2 cup finely chopped celery
1 cup finely shredded carrot
1 3/4 cups finely chopped red bell pepper
1 cup diced seeded plum tomatoes (about 4 tomatoes)
1 cup finely chopped red onion
1/2 cup thinly sliced green onions
2 cups diced, cooked beets
3 hard-cooked large eggs, finely chopped
1 tablespoon chopped fresh flat-leaf parsley (optional)

Dressing: In a jar with a tight lid combine the broth, vinegar, olive oil, sugar, salt, Italian dressing, pepper and garlic. Cover and shake to combine.

To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish and top with iceberg. Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuce. Drizzle with dressing. Cover and chill 4 hours or overnight. Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.

Modified from a recipe by Marcy Goldman, Cooking Light APRIL 2004

 

RASPBERRY LETTUCE SALAD (pareve)
1 1/2 cups Italian dressing
2 cups fresh raspberries
1/4 cup sugar
1 head red leaf lettuce, torn
2 cups baby spinach
1 head Bib lettuce, torn
8 cans hearts of palm, drained, and sliced
1 yellow bell pepper, diced
1/2 cup chopped pecans

In a blender or food processor combine the Italian dressing, 1 cup of the raspberries, and the sugar and blend until smooth.

In a salad bowl combine the lettuce, hearts of palm, yellow pepper and the remaining raspberries. Drizzle half of the dressing over the salad. Toss to combine. Sprinkle the pecans over the top and serve. Serves 6 to 8.

My file source unknown

 

BROCCOLI GREENS SALAD (pareve)
1 head romaine lettuce leaves, sliced into strips
1 head red leaf or iceberg lettuce, sliced into strips
1 bag frozen broccoli, defrosted
2 avocados, sliced
1/2 cup sliced black olives
1/2 cup toasted pistachios
3 tablespoons balsamic vinegar
3 tablespoons olive oil

In a bowl, combine the broccoli, olives, lettuce, and pistachios with the vinegar and olive oil. Mix to combine and add the avocado and gently mix to combine. Serve topped with the feta and add a pinch of salt if needed. You can use any remaining vinaigrette to drizzle over all sorts of vegetables, frittatas, breads, savory tarts, and the like. Serves 6.

Modified from yummly.com

© Eileen Goltz greens 14a