Preparing To Move with 6 Israeli Recipes *Giveaway*

 
Turkish Salad

August 7th 2012By Jamie Geller

 

Israeli Potato Salad

 
israeli potato salad and rainbow salad

October 24th 2013By Jamie Geller

I like using small red potatoes with the skin intact for my potato salad, and Chanie says I can do it, if I want, but it’s not authentic. Her way, the Israeli way, offers a more delicate flavor as opposed to the more rustic American-style potato salads. The recipe here is very similar to my grandparents’ Romanian chicken salad, they would add cubed cooked (usually leftover soup or roast) chicken in addition to or in place of the potatoes. Tip! Using a tablespoon or two of pickle juice is a quick and easy way to flavor the dressing. But it is a pungent flavor, so start with 1 tablespoon and taste before adding the 2nd if desired.

 

“Beefed-Up” Israeli Salad

 
Beefed Up Israeli Salad

October 18th 2013By Jamie Geller

When anyone in Israel tells you they are sending over a salad they mostly mean Israeli Salad. Chopped vegetables – usually just tomatoes and cucumbers but oftentimes with peppers as well, seasoned simply with lemon juice and salt. Notice no leafy greens which are so common in the U.S. I love this practice and have quickly succumbed to it myself because the salad can be prepped WAY in advance and it never wilts, just becomes more flavorful over time. But being me I needed to dress it up, make it more hearty, “beefy” if you will. So here I go adding crumbled salty cheese and fresh mint leaves and my most favorite condiment in the entire world: extra virgin olive oil.