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Salads

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

Picture
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.
Click here to print.



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.

Picture
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.
Click here to print.
 
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.
Click here to print.

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.
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  • Kugel Chronicles Home
    • The Blog
    • Recipes >
      • Firsts | Snacks | Appetizers
      • Cocktails
      • Condiments
      • Soups
      • Mains
      • Sides
      • Desserts
  • About Me
    • My Foody Fun Story
    • My Resume
  • Contact Me
  • Writer
    • Seasonality - What's Good Now?
    • Foody Fun CSA
    • The Three Sisters
    • Soup Tips
    • Thanksgiving
    • Fancy Food Show 2019
    • Beyond Impossible - Plant-Based Meat Substitutes
    • Passover Planning
  • Designer
    • Logos
    • Zahava Foods
    • Team Organization
  • Teacher
    • Kosher Basics for Culinary Professionals
    • Cooking Classes
  • Marketer
    • The Dillinger Room
    • Foody Fun Game Night
    • Tea Tasting Box
  • Cook
    • Menus
    • Photos