New Year, New Diet, New Salads

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Winter salads can be way different than summer salads. Not that much of the same produce isn’t available, but rather, the hardier winter greens – like arugula, spinach, endive, escarole, cabbage, sorrel and watercress – are so affordable.

Most of these greens are pretty easy to find in your produce section. However, if you want to take the simple route, buy a ready to use bag. Just pick the bag called “mesclun or “spring mix.” The mix of lettuces will vary depending on who is packaging it, but the greens will complement each other in flavor.

There are three types of lettuce: head or cabbage, curled or leaf and romaine.  Choose head lettuce or cabbage that is firm, compact and heavy for its size. Its color should be uniform and bright with no yellow spots. Cut the base out with a sharp knife.

For romaine lettuce, look for a head with tight green leaves with no yellow spots or wilted leaves. Trim the base from the leaves. You can use the whole leaf, or cut or tear the leaves into bite sized pieces.

Regardless of what type of lettuce, before you serve it, you should rinse your greens very well (there can be lots of dirt hidden in the folds) in cold water. You should also follow proper guidelines to ensure there are no bugs.

Next, drain the leaves in a colander, on paper towels or use a salad spinner. If you don’t want to use the leaves right away, store them in a plastic bag in the refrigerator.

Lettuce Tips

• To shred:  Roll several leaves together, like a cigar, then the roll cut crosswise into thin slices.
• For wraps or cups, use leaf lettuce instead of tortillas.

Bibb Lettuce with Warm Veggie Vinaigrette (meat)

6 to 8 servings

Ingredients:

• 1 small red onion, very thinly sliced
• ¾ cup red wine vinegar
• Kosher salt
• ½ cup water
• 6 oz. kosher breakfast beef
• ¾ cup olive oil
• 1 large carrot, julienned into 2- by 1/8-inch pieces
• 1 parsnip, julienned into 2- by 1/8-inch pieces
• 8 sprigs thyme
• crushed red pepper
• 1 small butternut squash, peeled, seeded, and cut into ½-inch dice
• 1 small (10 oz.) celery root, peeled and cut into ¼-inch dice
• 2 head(s) Bibb lettuce, leaves separated

Instructions:

1. In a medium bowl, combine the onion with ½ cup of the vinegar, 1½ teaspoons of salt and the water. Let stand until the onions are lightly wilted, about 3 to 4 hours. Drain well and set aside.
2. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange the kosher breakfast beef on the baking sheet, cover with another sheet of parchment and another baking sheet.
3. Bake for about 30 minutes, until the breakfast beef is browned and crisp. Remove the top baking sheet and parchment paper and let the breakfast beef cool.
4. In a large skillet, heat 2 Tablespoons of the olive oil. Add the carrot, parsnip, 4 thyme sprigs, and a pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until tender, about 3 minutes. Place the vegetables onto a plate and discard the thyme.
5. Add 2 Tablespoons of the olive oil to the skillet along with the squash, celery root, the remaining 4 thyme sprigs and another pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until the squash and celery root are tender, 5 minutes. Discard the sprigs.
6. Return the carrot and parsnip to the skillet. Stir in the remaining ¼ cup of vinegar and ½ cup of olive oil.
7. Arrange the lettuce on plates. Top with the warm vegetable vinaigrette, pickled onions, and breakfast beef.

Serve immediately.

Recipe modified From Food & Wine, by Scott Conant

Maple Apple and Pear Salad (pareve)

10 to 12 servings

Ingredients:

• ¼ cup mayonnaise
• ¼ cup maple syrup
• 3 Tablespoons rice wine vinegar
• 2 Tablespoons minced green onions
• 2 teaspoons sugar
• ½ cup oil
• 2 packages (5 oz. each) mixed greens
• 2 medium tart apples, thinly sliced
• 1 can hearts of palm, drained and sliced
• 1 cup dried cherries
• 1 cup pecan halves
• ¼ cup thinly sliced red onion

Instructions:

1. In a bowl, combine the mayonnaise, maple syrup vinegar, green onions and sugar. Whisk to combine and refrigerate for at least 1 hour (you can make it 24 hours in advance).
2. When ready to serve, combine the lettuce, apples cherries, pecans, hearts of palms and red onion in a salad bowl. Mix to combine and then drizzle the dressing over the top. Toss to coat and serve.

Source unknown, from my files.

Fruit and Lettuce Salad (pareve)

12 servings

Ingredients:

• ½ cup brown sugar
• ½ cup crushed pineapple with juice (from a can)
• 2 teaspoons diced onion
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• 2/3 cup oil
• 1 Tablespoon black sesame seeds
• 2 heads red leaf lettuce, torn into bite-size pieces
• 1 cup cashew pieces
• 1 cup pecan pieces
• 1 cup sliced red grapes
• 2 apples, peeled, cored and diced
• 2 pears, peeled, cored and diced

Instructions:

1. In a food processor, combine the brown sugar, crushed pineapple, onion, mustard and salt. Process until blended about 1 minute.
2. Leave the machine running and add the oil. Process for another minute. The dressing should be thick and smooth.
3. Add sesame seeds and pulse for 5 seconds just to mix.
4. In a large salad bowl, combine the lettuce, nuts, grapes, apples and pears. Toss to mix.
5. Pour dressing over salad just before serving and toss to coat.

Source unknown, from my files.

Watercress & Bok Choy Pasta Salad (pareve)

8 to 10 servings

Ingredients:

• 1 Tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 Tablespoon olive oil
• 4 to 5 bok choy leaves, cored and shredded
• 1 cup shredded red cabbage
• 2 shredded carrots
• 2 diced portabella mushrooms
• 1 bunch watercress, washed and roughly chopped
• 2 to 3 Tablespoons water, if needed
• salt and pepper to taste
• 1 lb cooked curly pasta, drained and kept warm

Instructions:

1. Cook and drain the pasta. Set aside.
2. In a skillet, saute the ginger and garlic in the olive oil.
3. Add the carrot and saute for 1 minute.
4. Add the cabbage and saute for 4 to 5 minutes, stirring constantly.
5. Add the mushrooms and bok choy.  Saute for 2 to 3 minutes, adding the water if needed to keep the vegetables from sticking.
6. Add the chopped watercress and cooked pasta. Mix to totally combine the pasta and vegetables. Cook for 1 to 2 minutes until warm throughout.
7. Season with salt and pepper to taste and serve.

Modified from B&W Watercress.com

Sesame Chicken Lettuce Cups (meat)

12 servings

Ingredients:

• 1 teaspoon sesame oil
• 1 Tablespoon minced garlic
• 4 cups chopped mushrooms (whatever kind you like; use at least 2 kinds)
• 1 to 1½ lbs. ground chicken or turkey
• 3 cups shredded Napa (Chinese) cabbage
• ¼ teaspoon sea or kosher salt
• 1/8 teaspoon chili powder
• 1 (8 oz.) can whole water chestnuts, drained and minced
• 1 cup minced green onions
• 2 Tablespoons oyster sauce
• 2 Tablespoons soy sauce
• ¼ fresh cilantro or parsley, shredded
• 24 Boston lettuce leaves
• black or white sesame seeds

Instructions:

1. Heat 1 teaspoon sesame oil in a large skillet. Add the garlic and cook, stirring constantly for 2 minutes.
2. Add the mushrooms and chicken and cook for 8 minutes, stirring occasionally.
3. Add shredded cabbage, kosher salt, crushed red pepper and water chestnuts; cook for 5 minutes or until cabbage wilts.
4. Remove from heat and stir in the onions, oyster sauce and soy sauce.
5. (You can, at this point, freeze this mixture and use it when you want or you can use it right away. To freeze, cool the mixture and put it in a container or zip-top plastic bag and freeze.)
6. Thaw chicken when ready to use. When ready to serve, microwave until warm. Just before serving, mix in the cilantro.
7. Spoon about 3 Tablespoons chicken mixture into each lettuce leaf. (If there is too much liquid, drain first, then place the chicken in the lettuce.)
8. Sprinkle the sesame seeds over the top and serve.

Modified from epicurean.com.

Spicy Lettuce Slaw (pareve)

12 servings

Ingredients:

• 12 Boston or butter lettuce leaves, shredded
• 2 Tablespoons Dijon mustard
• 1 teaspoon prepared white horseradish
• 2 Tablespoons lemon juice
• 2 Tablespoon mayonnaise
• 2 teaspoons sugar
• ¼ teaspoon kosher salt
• 1 teaspoon celery seed
• 4 stalks celery, sliced thin
• 2 carrots, shredded
• 1 English cucumber, halved and sliced thin

Instructions:

1. In a medium sized bowl, whisk together the Dijon mustard, horseradish, lemon juice, mayonnaise, sugar, celery seed and salt. Set aside.
2. In a salad bowl, combine the celery, cucumber, carrots and shredded lettuce. Pour the dressing over and toss to combine.
3. Let set in the refrigerator or 15 minutes before serving.

Submitted by Ronnie Jackson, Boston MA.

Mixed Greens and Orange Salad (dairy)

12 servings

Ingredients:

Dressing:

• 2 Tablespoons sugar
• 2 Tablespoons minced onions
• 3 Tablespoons rice wine vinegar
• 2 Tablespoons fresh orange juice
• 1 teaspoon dry mustard
• 2 teaspoons olive oil
• ½ teaspoon salt

Salad:

• 3 cups orange sections (about 3 large oranges)
• 3 cups torn romaine lettuce
• 3 cups torn red leaf lettuce
• 3 cups baby spinach leaves
• 1 cup thinly sliced red onion
• ½ cup (2 oz.) crumbled kosher feta cheese

Instructions:

1. In a bowl, combine the combine the sugar, onions, vinegar, orange juice, mustard, olive oil and salt. Whisk to combine and set aside.
2. In a salad bowl, combine the orange, romaine, red leaf lettuce, and spinach. Toss to combine. Add onion and feta and drizzle the dressing over salad. Toss gently to coat.

Serve immediately.

Modified from about.com

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.