This is another way to combine leeks, spinach and black eyed peas. This delicious salad is worth serving year round–not just on Rosh HaShana.
Posts Tagged ‘salad’
Black Eyed Peas, Tomato, Spinach and Quinoa Salad
September 17, 2015Char-Grilled Broccoli with Red Pepper, Garlic and Almonds
September 25, 2013This broccoli salad/side dish is a signature dish at Ottolenghi. It comes to Ottolenghi from a Tel Aviv restaurant where Sami Tamimi used to work. The original recipe called for mild chili peppers, which I couldn’t find, so I used red bell peppers and sprinkled over a little hot sauce.
Easy Honey Lime Black-Eyed Pea Salad
September 3, 2013Weequahic Salad (Claremont Salad or Health Salad)
July 4, 2013This was a popular salad when I was growing up. The recipe supposedly comes from the legendary Weequahic Diner in Newark, New Jersey. The owners of the Weequahic, the Baumans, later operated the Claremont Diner in Verona. At both diners, complimentary bowls of this salad were offered to customers when they were first seated.
From the late thirties through the early sixties, the Weequahic Diner was a vital part of the scene in the Jewish section of Newark known as Weequahic. The Claremont stayed in business until fairly recently. After the original Verona location burned down in a fire, the diner was relocated to Clifton were it survived long enough to be featured in an episode of The Sopranos before being torn down to make way for an auto dealership.
Part of the appeal of the salad is this little bit of New Jersey lore. Mostly, though, my mom and her friends liked to serve this salad in the sixties and seventies because it was delicious, easy to make and kept extremely well.
Spinach Quinoa Tabbouleh
June 9, 2013Did you know that you can sometimes substitute spinach, kale or Swiss chard for parsley? Well, apparently, you can.
I tried making kale pesto a while back and loved it (though I have yet to post about it). This week’s Shabbos salad was a tabbouleh-like mix of tomatoes, cucumbers, quinoa and finely minced baby spinach. Right before serving, I tossed in some diced avocado.
The original recipe was a cilantro chickpea salad from Heather’s Dish that was spotted on Oh She Glows by Arielle of The Diva Dish who added in quinoa, avocado, lemon juice and cherry tomatoes to make Lemon Quinoa Cilantro Chickpea Salad. I went back to lime juice, added in cucumbers, and removed the cilantro to make a kind of tabbouleh.
Last week, my husband said the farro salad was the best salad ever, and now his vote is for the tabbouleh. So light, so refreshing, so perfect for summer.
Farro Salad with Mushrooms and Green Beans
June 2, 2013I have been wanting to experiment with farro for quite some time. Of course, when I finally found some farro in the supermarket, I couldn’t remember where I had seen interesting recipes using it.
I wanted a cold farro salad for Shabbos, preferably using the green beans and cremini mushrooms I already had on hand. A little googling yielded not one, but two Green Bean and Mushroom Farro salad recipes (Closet Cooking and Melissa Kelley in Food and Wine). I went with the recipe that called for roasting the green beans and mushrooms and made a few changes (doubling the amount of mushrooms and roasting the vegetable with balsamic vinaigrette instead of just oil, salt and pepper).
The final salad was intensely savory, with a satisfyingly hearty chewiness from the farro, string beans and mushrooms. The bitterness and crunch of walnuts added a nice counterpoint, but the salad works without the nuts, too.
This is meant to be served cold, but it would also be lovely as a warm pilaf. If you don’t have farro, I think that barley would make a decent substitute, as it has a similar texture. This is something I would definitely consider making for Thanksgiving, as the flavor combination makes me think of the classic green bean casserole.
Citrus Honey Dijon Fat-Free Dressing
May 17, 2013I have a friend who can’t have any fat, and I like to put rich things in my salad: oil-based dressings, nuts and sometimes cheese. So what I did was serve a deconstructed salad, a home-made salad bar, with the salad greens in one bowl and all the possible topping in little bowls all around. I went with craisins, pecans, walnuts, sliced almonds, grape tomatoes, corn, sliced mushrooms, crumbled feta and sliced roasted red peppers, but I could also have put out avocado, scallions and red onion. The fat-free dressing was served on the side.
Spinach Quinoa Salad
May 17, 2013This is a fusion of spinach salad and quinoa salad, with an equal balance of the greens and the grains. The dressing is a super simple mixture of lime and lemon juice, with a little salt and freshly ground black pepper. A drizzle of honey is entirely optional, but a very nice addition to the dressing. Pecans, sliced pears, scallions and red onion add crunch and color. If you are serving this with a dairy meal, crumbled feta cheese is a delicious topping.
The spinach doesn’t get so soggy, so you can take leftovers to work the next day.
I made this for Shavuoth and served it along with a do-it-yourself salad bar, a cheese platter, roast salmon, yellow rice, stuffed shells and eggplant parmesan. Dessert was fresh fruit, plus low-fat cheesecake and regular cheesecake.
(more…)
Tomato Broccoli Pesto Salad
April 18, 2013Roasted broccoli and grape tomatoes, tossed with pesto and toasted almonds: easy, colorful and healthy.