Archive for August 11th, 2011

11
Aug
11

Chopped Vegetable Salad with Lemon-Garlic Dressing


David Lebovitz, is one of my favorite food bloggers. the San Francisco Chronicle named him one of the Five Top Pastry Chefs in the Bay Area, he’s been featured in every major food publication and most of the big newspapers. In 1999 he left the US and moved to Paris to write books (he’s written six, so far) and enjoy great food. I quoted his blog before about something I grew up with in Uruguay, something which if one of my South American cousins wouldn’t have sent me from time to time (until I found the recipe!) would have turned me into a desperate junkie in search of a fix. Yes, gentle reader, I confess I am a hopeless Dulce de Leche addict.

Today as I scoured David Lebovitz‘ blog, which I do periodically, I found a great salad recipe (which I made some slight changes to so as to make it kosher):

Photo by: David Lebovitz

Chopped Vegetable Salad with Lemon-Garlic Dressing

Two servings

I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.

For the dressing:

2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil

For the salad:

6 cups (700g) mixed chopped vegetables and other additions, such as:

-Crumbled Morningstar Farms Veggie Bacon Strips or Bacos, (both products are kosher certified by the OU)
-Diced avocado
-Batons of baked tofu
-Crumbled feta, goat, or blue cheese
-Shredded romaine, radicchio, or gem lettuce
-Sliced or quartered radishes
-Grated or julienne-cut carrots
-Shredded red cabbage
-Minced parsley or chives
_Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
-Diced hard-cooked eggs
-Pumpkin seeds
-Quartered cherry tomatoes

1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)

3. Add the salad ingredients and toss well.

I fully realize that after the Nine Days a nice meat recipe, rather than a dairy one, would have been far more welcome, but this one is simple to make, healthy and delicious!

Enjoy, gentle reader, enjoy!

11
Aug
11

Renewal Benefit Event – Food & Wine Tasting, Cigar Rolling!


CHaZa”L teach that “He who saves one life, it is as if he saved a world!” In this day and age when technology has developed new ways to save lives which mere decades earlier couldn’t be saved, it is now easier to save such worlds, but to do so is still very expensive, resources are not always easy to find and certainly not within most people’s reach. Renewal, an organization based in Borough Park, Brooklyn, is dedicated to just that, finding the means and resources to save lives and future worlds.

This evening, at 7:00pm, there will be a Food and Wine tasting to benefit the organization. Premium wine selections from the famed Herzog Wine Cellars, food from some of our areas top restaurants and hand rolled cigars, all waiting just for you. Enjoy yourself while you hob nob with the veritable who’s who of the Greater New York Jewish Community.

Where?

The View on the Hudson

101 Shad Row, Piermont, NY 10968

When?

This evening at 7:00pm

For tickets and info: Contact Daniella Sabo at: 646-493-9831 or 718-431-9831 or email her at: dsabo@renewal.org

Hope to see you there!

CS




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