Salads
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
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Basic Vinaigrette w/ Green Herb Salad P | VEG | V | GF
Mix a variety of lettuces with whole herb leaves including basil, mint, tarragon, oregano, cress, and parsley. A fresh green salad is a perfect start or accompaniment to any meal, from simple soup and sandwich to a multi-course feast.
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Ingredients
3 TBSP oil
1 to 2 TBSP acid
Salt & pepper
 
This list is the basic ratio for oil to acid. To make more dressing, multiply the ingredients.
For acids don’t forget about citrus, including grapefruit juice.
Add a dab of any type of mustard.
For a little sweetness, add a squirt of agave, honey or maple syrup.
Add finely chopped onion, garlic, shallot or citrus zest.
 
Directions
You can use a whisk and a bowl or shake your dressing in a small jar.
  1. Add all ingredients except oil to a large bowl.
  2. Drizzle the oil in slowly, while whisking briskly, until dressing comes together as an emulsion.
Keeps for 2 weeks in refrigerator.
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Classic Israeli Salad 
P | VEG | V | GF
Serves 4 to 8, depending on the rest of the menu.
 
This classic Israeli salad is a canvas for creativity. One friend always adds carrots and corn; avocado or radishes are also common additions. Sometimes I add a hard-boiled egg to make a full meal.
 
Add anything you like; it’s the small, consistent size of the chop that is the hallmark of an Israeli salad. It’s best eaten the day it’s made and never refrigerated.
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Ingredients for Salad1 large tomato
1 medium cucumber, peeled and seeded
1 bell pepper, any color
1 small onion
2-3 TBSP parsley, chopped
Ingredients for Dressing
Juice of 1/2 lemon
1-2 TBSP extra virgin olive oil
Kosher salt & pepper

Directions

  1. Chop all vegetables to the same size - about ½ inch dice.  Toss together.
  2. In a small bowl or container with a lid, add dressing ingredients and whisk or shake to combine.
  3. Toss. 
  Makes 4 – 8 servings, depending on the rest of the menu.
Pepper Salad P | VEG | V | GF
Serves 6 to 10, depending on the rest of the menu
You can use any combination of colored peppers for this salad. I don’t like green ones, but use them if you like. Note that this recipe doesn’t call for salt; the capers and olives are salty enough.
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Ingredients3 bell peppers – red, orange, & yellow
¼ C pitted kalamata olives, roughly chopped
1 TBSP capers
1 TBSP balsamic vinegar
3 TBSP extra virgin olive oil
Freshly ground black pepper
Directions
  1. Cut peppers into very thin strips – about ¼ inch.
  2. In a large bowl, toss everything together.
Note: To pit olives, place them in a plastic bag. Roll with the heel of your hand, applying enough pressure to break olives and release pits.
This salad is best made a day ahead.