Although tons of attention is devoted to the main course and the vegetables, especially on Passover, too often the salad gets relegated to last thoughts and hasty preparation. After all, what could be simpler than throwing together some greens and splashing some vinaigrette or dressing over them? I think salads are an essential part of any dinner and I actually think they’re worth planning with as much energy as the brisket or the tzimmes.
Making vinaigrette is as simple as whisking together as little as three or four ingredients and usually benefits from an overnight stay in the refrigerator. A classic vinaigrette is usually three parts oil to one part acid – be it in the form of vinegar or lemon juice – but I tend to skewer the ratio a bit so that my vinaigrette has a bit more bite to it. The tang helps to counter the richness of the meal and pucker up your taste buds. But remember, vinaigrettes should just coat the leaves, not drench them.
There is such an abundance of different kinds of greens at the supermarket, that you can pick and choose, combining some bitter greens with more delicate leaves. And always remember to dress your salad at the very last possible moment, to keep the leaves as pert as possible.
Warm cherry tomato salad
o 1 tbsp. extra virgin olive oil
o 4 cloves garlic, minced
o 4 cups cherry or grape tomatoes
o 1/3 cup finely chopped red onion
o 1 tbsp. balsamic vinegar
o 1 tsp chopped fresh thyme (about o 5 sprigs)
o salt and pepper to taste
Heat the olive oil in a large non-stick skillet set over low heat. Add the garlic and cook, stirring occasionally, until the oil is perfumed with the garlic. Increase the heat to medium-high. Add the tomatoes. Stir-fry until the tomatoes just start to burst or wrinkle, 3 to 5 minutes. Immediately transfer the tomatoes to a serving bowl. Stir in the red onion, vinegar and thyme. Season to taste with salt and pepper. Serve immediately. Makes 4 to 6 servings.
Arugula salad with garlic matzah crumble
Vinaigrette:
1 shallot, minced
2 tbsp. red wine vinegar
1 tsp. honey
pinch each salt and pepper
1/4 cup extra virgin olive oil
Garlic Matzah:
2 sheets regular matzah
2 large cloves garlic, peeled and chopped
1/4 tsp. salt
2 tbsp. extra virgin olive oil
Salad:
8 cups baby arugula
1 bunch fresh radishes, stemmed and thinly sliced (about 8-10 individual radishes)
Vinaigrette: In a small bowl, whisk together the shallot, vinegar, honey and salt and pepper. In a thin stream, very gradually whisk in the olive oil. (Vinaigrette can be made up to 24 hours ahead. Bring to room temperature before proceeding with recipe).
Garlic Matzah: Place the two sheets of matzah on an unlined baking sheet. Preheat the oven to 350.
On a wooden cutting board and using the back of a knife or spoon, mash the garlic and salt together until a paste is formed. Transfer the paste to a small bowl. Stir in the oil; let stand for 5 minutes. Brush the olive oil, including bits of the garlic, all over the matzah. Bake in the centre of the preheated oven for 8 to 10 minutes or until lightly browned and crisp. Set aside.
Salad: Combine the arugula and sliced radishes in a large salad bowl. Pour the vinaigrette over, tossing gently until the greens are well coated. Break the matzah into pieces; toss in with the greens. Serve immediately. Makes 6 to 8 servings.
Mixed green salad with oranges, dried cranberries and jicama
Vinaigrette:
o 1/4 cup freshly squeezed orange juice
o 2 tbsp cider vinegar
o pinch each salt and pepper
o 1/4 cup extra virgin olive oil
Salad:
o 7 cups mixed baby greens
o 3/4 cup thinly sliced peeled jicama
o 1/2 cup toasted pecan halves
o 1/3 cup dried cranberries
o 3 oranges, peeled and segmented
Vinaigrette: In a small bowl, whisk together the orange juice, vinegar and salt and pepper. In a thin stream, very gradually whisk in the olive oil. (Vinaigrette can be made up to 24 hours ahead. Bring to room temperature before proceeding with recipe).
Salad: In a large salad bowl, gently toss together the greens, jicama, pecans and cranberries. Pour the dressing over and toss gently until all of the salad is well coated. Gently toss in the orange segments. Makes 4 to 6 servings.
