Category: salads
-
Creamy Pantry Vinaigrette
This is my go-to “I-have-nothing-in-the-house-but-still-want-a-great-salad” dressing. It’s adapted from Samin Nosrat, but I’ve stripped it back to true pantry staples and switched to a hand-held blender, which gives it a creamy, almost luxurious texture in minutes – no fine chopping or whisking involved. INGREDIENTS: METHOD: MAKE AHEAD: This dressing keeps well in the fridge for…
-
Carrot Salad with Mint and Dates
I have always struggled with carrot salads. I want to like them — in fact, I should like them. I like carrots. But the heavy-handed use of raw cumin with raw carrots just isn’t my thing. In Leah Koenig’s brilliant 2015 cookbook, Modern Jewish Cooking, she has a carrot salad that is perfect for me: celebrating…
-
Nectarine, Tomato & Avocado Salad
The first time I served Daniel a salad with fruit in it, he looked shocked. It was so foreign to him that he talked about it for days — he simply couldn’t get on board with the idea at all. Nearly three years later, he now knows to expect fruit to appear in just about…
-
Lemon–Honey Dressing
I’m always on the lookout for the perfect salad dressing. When creating the Green Bean and Nectarine Salad, I wanted something summery — a lemon and honey dressing that would emphasise the gorgeous sweetness of the fruit while still feeling light and bright. This dressing turned out so well that I now use it with…
-
Green Beans with Nectarines and Almonds
This salad is inspired by a recipe I found in Cooking with Vegetables by Jesse Jenkins. It makes me so happy — it’s like summer on a plate. It brings together so many of my favourite foods: fresh nectarines, blanched green beans, and toasted slivered almonds, all bound by a sweet, lemony dressing. This is the dish…
-
Homemade Parev Pesto
I love pesto — as does everyone in my family. You can buy non-dairy pesto in most kosher supermarkets these days, or you can make your own nearly as easily — and far more cheaply. I love it served with just about anything: roast chicken or beef, or spooned over fish fresh from the grill.…
-
Homemade Italian Mix & Dressing (Good Seasons–Style)
This dry mix is based on the classic Good Seasons Italian dressing packets you’ll find in supermarkets across America—but made at home with pantry ingredients and without additives. It’s one of those things you’ll always want to have on hand. The dry mix keeps well for up to 1 year in a tightly sealed jar stored in…
-
Corn Salad with Italian Dressing
This is one of those no-fuss salads that’s just as good on a weeknight as it is on a Shabbat table or summer barbecue. It’s fresh, sweet, crunchy—and all it takes is good corn, ripe cherry tomatoes, and crisp cucumbers tossed with a bold, zippy Italian dressing (I use my homemade Good Seasons-style version). My…
-
Nira’s Dill Coleslaw
My mom has a few standard dishes—unfussy, straightforward, full of bold flavours that come together easily and yet keep you coming back for more. This coleslaw is one of them. It’s a Shabbat lunch staple in our house and one of those flavours I grew up with that somehow never gets old. Coleslaw should be…
-
Roasted Beetroot with Tahini & Toasted Seeds
This salad isn’t just beautiful to look at — which it is, with the contrast between the dark red beetroot and the creamy colour of the tahini — it’s also delicious. If you can get hold of some bright green watercress, the whole thing just comes to life. The earthiness of the beetroot is perfectly…