La receta de ensalada de Israel

Israeli Salad

Ingredients

• 1 tomato (ripe)

• 1 cucumber (medium, or 3 small ones)

• 1 carrot (medium, peeled)

• 21/2 tbsps red onion (finely chopped)

• 5 radishes (red globe)

• 1/2 beet (a small, peeled)

• 1/2 kohlrabi (a small, peeled)

• 1 handful arugula (lettuce can be substituted)

• 1/4 cup flat leaf parsley (finely chopped, or cilantro)

Preparation

1. Chop all of the vegetables into the tiniest cubes . Preferably 1/4 inch thick . Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.

2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them . Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.

3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).

Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.Israeli Salad

Ingredients

• 1 tomato (ripe)

• 1 cucumber (medium, or 3 small ones)

• 1 carrot (medium, peeled)

• 21/2 tbsps red onion (finely chopped)

• 5 radishes (red globe)

• 1/2 beet (a small, peeled)

• 1/2 kohlrabi (a small, peeled)

• 1 handful arugula (lettuce can be substituted)

• 1/4 cup flat leaf parsley (finely chopped, or cilantro)

Preparation

1. Chop all of the vegetables into the tiniest cubes . Preferably 1/4 inch thick . Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.

2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them . Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.

3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).

Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.

Israeli Salad

Ingredients

• 1 tomato (ripe)

• 1 cucumber (medium, or 3 small ones)

• 1 carrot (medium, peeled)

• 21/2 tbsps red onion (finely chopped)

• 5 radishes (red globe)

• 1/2 beet (a small, peeled)

• 1/2 kohlrabi (a small, peeled)

• 1 handful arugula (lettuce can be substituted)

• 1/4 cup flat leaf parsley (finely chopped, or cilantro)

Preparation

1. Chop all of the vegetables into the tiniest cubes . Preferably 1/4 inch thick . Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.

2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them . Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.

3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).

Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.

Israeli Salad

Ingredients

• 1 tomato (ripe)

• 1 cucumber (medium, or 3 small ones)

• 1 carrot (medium, peeled)

• 21/2 tbsps red onion (finely chopped)

• 5 radishes (red globe)

• 1/2 beet (a small, peeled)

• 1/2 kohlrabi (a small, peeled)

• 1 handful arugula (lettuce can be substituted)

• 1/4 cup flat leaf parsley (finely chopped, or cilantro)

Preparation

1. Chop all of the vegetables into the tiniest cubes . Preferably 1/4 inch thick . Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.

2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them . Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.

3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).

Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.

Israeli

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