Kosher Salad

Kohlrabi Salad

Kohlrabi Salad.jpg

Makes 4 servings.

Kohlrabi is part of the cabbage family. It is nutrient dense with a nutty taste and a delicious crunch. The jalapeno in this salad gives it a little bite. 

The salad actually improves with time.

I tend to prefer the green variety of kohlrabi, which I find milder than the purple, but the taste of both is similar.

INGREDIENTS:

  • 1½ pounds green kohlrabi (2 medium)

  • 1 small jalapeno pepper, seeded, finely chopped (See Note)

  • 3 scallions including the green part, cut into thin slices

  • ½ cup tightly packed cilantro leaves

CITRUS HONEY VINAIGRETTE DRESSING:

  • 2 tablespoons extra virgin-olive oil

  • 2 tablespoons orange juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eighths to fit into the feeding tube of a food processor fitted with the medium grating attachment.

  2. Place the kohlrabi into a medium bowl and add jalapeno, scallions and cilantro.

  3. Whisk the dressing and toss with the kohlrabi. Season to taste.

NOTE:

When seeding jalapeno peppers, I advise wearing thin gloves to avoid irritating your skin or your eyes.

I suggest that you recheck the seasonings before serving.  

 
 

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

  • 1 small head of red cabbage, about 1½ pounds
  • 2-3 tablespoons extra- virgin olive oil
  • ¼ cup lemon juice, approx
  • ½ cup toasted blanched almonds
  • ½ cup tightly packed mint leaves, coarsely chopped.
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Discard limp and discolored outer leaves.
  2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
  3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
  4. If prepared a day before, adjust the seasoning and add fresh mint.
 
 

Basmati Rice with Chickpeas and Herbs

Makes 6 servings.

Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.

I like mine not very perfumed. 

INGREDIENTS:

  • 1 cup Basmati light brown rice
  • 1 ¼ cups water
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt.
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon cumin, approx
  • ½ teaspoon curry powder, approx
  • ½ cup dried currants
  • 1 can 15.5 ounces chickpeas, drained
  • 1 cup loosely packed flat leaf parsley, coarsely chopped
  • 8 sprigs dill, snipped with scissors.
  • Kosher salt
  • Freshly ground black pepper. 

PREPARATION:

  1. In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
  2. In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
  3. Add the currants, chickpeas, parsley and dill. Season to taste. 
 
 

Edamame, Black Rice, Tofu and Corn Salad

Makes 4- 6 servings as a first course, or side dish.

Makes 4 servings as a luncheon dish.

Chinese Black rice, also known as Emperor’s rice is gluten free, wheat free, and chewy with a nutty flavor which pairs very well with tofu, edamame, corn, raisins and a delicious honey–lime dressing. It is a vegetarian delight without too much fuss and is quite versatile. 

INGREDIENTS

  • ½ cup black rice( See Note)
  • ¾ cup water
  • 1 tablespoon unsalted margarine
  • ¼ tsp kosher salt
  • 7 ounces extra firm tofu
  • 1 cup shelled edamame, thawed, pat dried
  • 1 cup frozen corn, thawed, pat dried
  • ¼ cup currants, or raisins
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons honey
  • 3 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground black pepper

COOK THE RICE

  1. Bring rice, water, margarine and salt to a boil in a small saucepan with a cover. Lower the heat and simmer covered for about 30 minutes. The water should be absorbed and the grains soft (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
  2. Cool and transfer to a bowl.

PREPARATION

  1. Dry the tofu thoroughly, cut into small cubes and place in a bowl. Season well with salt and pepper. Add to the rice along with the edamame, corn, currants or raisins.
  2. In a small dish combine the olive oil, honey and lime juice. Toss with the rice and season to taste. Before serving adjust the seasoning once again.

NOTE:

I suggest that you do not cook the rice in an enameled lined saucepan-such as Creuset.  The enamel becomes discolored from the rice.

 
 

Red Kidney Bean Salad

Makes 4-6 servings.                              

This salad is a nutritious accompaniment to poultry or meat.  It can also be a first course or a part of a buffet table.  

INGREDIENTS

  • ½ pound dried red kidney beans
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, peeled, finely chopped
  • 1 small jalapeno pepper (See Note)
  • 1 ½-2 tablespoons balsamic vinegar
  • 1 -2 tablespoons Dijon mustard
  • ½ cup tightly packed flat-leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Soak the beans overnight in a bowl with enough cold water to cover by a few inches.
  2. Drain the beans and place in a medium saucepan with enough water to cover by 3 inches.
  3. Bring to a boil, lower the heat and cook gently for about 30 minutes or until the beans are very tender. (Beans tend to harden when refrigerated.) Drain and transfer the beans to a bowl. Toss with olive oil and cool.
  4. Cut the jalapeno pepper in half. Remove the seeds and mince.
  5. Add to the beans the onion, vinegar, mustard and parsley Season with salt and pepper to taste.

NOTE:

When seeding jalapeno peppers, I advise wearing thin latex gloves to avoid irritating your skin and eyes.

If you are making this dish ahead of time, and it is refrigerated, bring it back to room temperature before serving and adjust the seasoning.

 
 

Celery Root and Carrot Salad

Makes 6-8 servings.

Despite the name, celery root has nothing to do with celery. Celery root is also known as celeriac or knob celery. It is a fall and winter vegetable which is rich in vitamins.

INGREDIENTS

  • 2 small to medium celery root, about 2 pounds
  • 1 medium carrot
  • 2 scallions including green parts

DRESSING  

  • 2 -3 tablespoons seasoned rice vinegar
  • 2 tablespoon Dijon mustard
  • ¼ cup extra- virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup loosely packed flat-leaf parsley, finely chopped

PREPARATION

  1. Drop celery root into boiling water. Cover, and boil for 3 minutes. Drain and refresh with cold water.
  2. Peel celery root and remove all the dark embedded spots (this rough-looking vegetable is a bit tricky to peel). Cut into eights to fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try and obtain long, even matchsticks. Empty into a bowl.
  3. Peel the carrot, trim and grate.
  4. Trim the scallions and cut into thin slices.  Add both to the bowl.  
  5. Combine vinegar and mustard in a small bowl.  In a slow stream, whisk in the olive oil to form an emulsion. Toss with celery root. Add parsley and season with salt and pepper. Let stand for a short while and season to taste again.
 
 

Shaved Brussels Sprout Salad

Makes 4 servings.

I sometimes serve this versatile salad as a first course, as a side dish or as a salad. I also recommend that you slice it with a mandolin in order to be able to shave it (cut very thin slices). I let this dish rest for a few hours and even overnight.

INGREDIENTS

  • 10 large Brussels sprouts

CITRUS DRESSING

  • 2-3 tablespoons lemon juice
  • 2 -3 tablespoon orange juice
  • 3-4 tablespoons extra virgin olive oil
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • ¼ cup blanched almonds, toasted, very coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Trim and remove outer leaves of Brussels sprouts.
  2. Holding the stem of each Brussels sprout, use a mandolin to shave thinly the Brussels sprouts.
  3. Place in a bowl.
  4. Combine lemon juice, orange juice and olive oil.  
  5. Toss the salad with the dressing. Add parsley and almonds.  Season to taste with salt and pepper.
  6. Before serving season to taste. 
 
 

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 

INGREDIENTS

  • 2 Persian cucumbers, rinsed, dried and ends trimmed.

Dressing

  • 1 tablespoon vegetable oil
  • 1 tablespoon seasoned rice vinegar.
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs of dill, finely snipped with scissors

PREPARATION

  1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
  2. Toss with the dressing, season to taste and add dill.