Comments on: A salad that enu would die for

Question: A salad that enu would die for

Dasein — Fri, 18 Apr 2008 19:23:08 -0800

I have to make a salad for a Passover seder with a lot of people. Can anyone think of a good recipe for a salad that is kosher, filling (I'm thinking maybe nuts or beans), easy to make in large quantities, and delicious? Thanks for your help!

By: jadepearl

jadepearl — Fri, 18 Apr 2008 19:38:27 -0800

I plan to serve the following at my sedar to accompany the sweet fish dish:

Fennel Apple Salad

fennel bulb with tough core removed;
apple (choose the crisp one that has character)
meyer lemon (if not available a combo of tangerine and lemon juice);
juniper berries
olive oil (can be robust)
salt

1) slice the fennel bulb and apple as thinly as possible, if you have a Japanese or French mandoline the job becomes very easy;
2) make the dressing by smashing three or more juniper berries with the juice of the meyer lemon;
3) add oil to the lemon mixture to your preference
4) add dressing to the fennel and apple mix; salt to taste;
5) toss the salad and let it sit for 15 minutes or so;
5) serve chilled

The salad is crisp and refreshing; can be prepped easily and scales to larger crowd.

By: scody

scody — Fri, 18 Apr 2008 19:39:30 -0800

Three-bean salad!

By: jozxyqk

jozxyqk — Fri, 18 Apr 2008 19:43:58 -0800

Depends on how kosher you are trying to be.
Technically (and Ashkenazically) speaking, beans aren't kosher for passover.

If they're Sephardic or non-strict Jews, though, go right ahead!

By: Dasein

Dasein — Fri, 18 Apr 2008 19:54:22 -0800

Oh, geez, thanks jozxyqk. Not being Jewish myself, I didn't know that. I definitely don't want to offend anyone, so while I have to prepare it in a non-kosher kitchen, and I think most people will be pretty laid back, let's assume that fairly strict kosher rules apply. Thanks again. *Hits gentile head*

By: dobbs

dobbs — Fri, 18 Apr 2008 19:57:59 -0800

Do you have a food processor?

By: Dasein

Dasein — Fri, 18 Apr 2008 20:06:00 -0800

I have access to a mini Cuisinart , so I could do small quantities at a time if I had to.

By: dobbs

dobbs — Fri, 18 Apr 2008 20:12:44 -0800

Not sure if these are technically salads, but that's how I eat them.

THAI-STYLE CUCUMBERS

3 cucumbers, peeled and thinly sliced
1 tsp sea salt
3 tbs basil chiffonade
1/2 tbs minced ginger
juice of 2 limes (about 4 tbs)
2 to 3 red chilies, seeded and finely chopped

Toss cuces with salt. Let sit 10 mins or so. Strain off excess water and toss everything else together.

NOTE: this gets spicier the longer it sits. If you can serve immediately, great. 3 days later.... well, I'd use less of the red chilies.

WALNUT CRANBERRY SQUASH "RICE"

1 small butternut squash (about a pound), peeled, seeded, and cut into 2 inch cubes
1/2 small yellow onion ('bout 1/2 cup), chopped
1 tbs cumin seeds
1 tbs coriander seeds
1/2 cup cilantro leaves, chopped
1 cup dried cranberries (try for organic, unsweetened)
1 cup walnuts, crushed (just put 'em in a bag and smash it repeatedly with your fist) ;)
1 tsp sea salt

Put SMALL batches of the squash in a the food processor and process into small batches, stopping to scrape the sides so they end up the same size. You're basically looking to make them the size of rice--trust me, that's what they look like though it's hard to imagine.

Pour processed squash into a large mixing bowl. Add all the other ingredients and mix well.

Keeps for 2 days in the fridge.

BOTH recipes are for 4 servings, though the cuke one does more imo, as I generally buy large cukes.

Both recipes from the book Ani's Raw Food Kitchen.

These are among my fave dishes.

By: MadamM

MadamM — Fri, 18 Apr 2008 20:27:54 -0800

My mother just read over my shoulder and suggested a recipe she has called Broccoli from Heaven. It's basically finely chopped broccoli, cashews, shredded carrots and golden raisins in kind of a sweetish mayonnaise dressing. I can attest to its deliciousness. I can MeMail the recipe if you want; too lazy to look for it right now :).

By: j-dawg

j-dawg — Fri, 18 Apr 2008 21:02:10 -0800

This may stretch the definition of "salad" slightly, but I do love this mock liver:

2 Tbl Margarine
1 cup sliced fresh mushrooms
1 cup chopped onion
3 hard boiled eggs
1/4 lb. walnuts
Salt and pepper to taste
Lettuce for garnish

Sautee the mushrooms and onion together until the onions start to carmelize.

Grind the musrooms and onions together with the walnuts and eggs.

Season to taste, chill, and serve on the lettice leaves.

By: thinkingwoman

thinkingwoman — Fri, 18 Apr 2008 21:31:31 -0800

quinoa is a nifty new discovery for observant jews, as rabbis have deemed it a seed, not a grain, and therefore kosher for passover.

however, it tastes like wheatberries and feels like couscous. so cook up some quinoa in stock, and toss with diced tomatoes, cucumbers, scallions or diced red onions, a yellow or orange bell pepper (i love colorful food), chopped kalamata olives, currants or golden raisins, and crumbled feta. toss with a little olive oid and red wine vinegar, plus salt and pepper to taste. top with shredded parsley and mint. mmm.

By: scody

scody — Fri, 18 Apr 2008 21:35:30 -0800

If they're Sephardic or non-strict Jews, though, go right ahead!

Heh, goes to show you how non-strict my sister and her husband are... I've been bringing three-bean salad to their seder for years!

By: PY

PY — Fri, 18 Apr 2008 21:50:42 -0800

MadamM's broccoli salad suggestion reminded me of one I just tried. Yummy. The broccoli becomes soft and more flavorful the longer you marinate it. Here's the recipe.

By: misha

misha — Fri, 18 Apr 2008 22:03:52 -0800

Are Waldorf salads kosher? This site seems to say they are. Nuts, apples and raisins would be filling. (I like a dressing made from yogurt rather than mayonnaise, though.) I'm sorry I don't know more about kosher requirements.

By: misha

misha — Fri, 18 Apr 2008 22:06:12 -0800

yogurt dressing for Waldorf salad found here, duh. I forgot to put link in.

By: metahawk

metahawk — Fri, 18 Apr 2008 22:22:39 -0800

If they are serving meat with dinner (fish doesn't count) then I would avoid using any dairy in your salad, so no yogurt or ranch dressing. (one of the basic rules of kashrut is to avoid mixing meat and dairy at the same meal) Also use a dairy-free margarine (Nucor is the easiest to find - it will have "P" for parve (not meat or dairy) next to the kosher symbol.

By: Salamandrous

Salamandrous — Sat, 19 Apr 2008 07:56:53 -0800

If you want something really filling you could try a Quinoa salad, it's the only grain (afaik) that's kosher for passover for ashkenazi Jews, and I imagine you could make a delicious cold salad with it.

By: Dasein

Dasein — Sat, 19 Apr 2008 09:28:16 -0800

Thanks everyone for your help. I think I'm going to try a quinoa salad.

By: davar

davar — Sat, 19 Apr 2008 09:55:36 -0800

I like this quinoa salad, which looks like what thinkingwoman described, but with avocado instead of feta.