Israeli Salad
Serves 1-2
1
ripe tomato
1 medium cucumber, or 3 small ones
1 medium carrot, peeled
2-3 tablespoons finely chopped red onion
5 red globe radishes
half a small beet, peeled
half a small kohlrabi, peeled
large handful of arugula (lettuce can be substituted)
1/4 cup finely chopped flat-leaf parsley or cilantro
2/3
cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin
and/or sunflower seeds – coarsely chopped)
1/3
cup crumbled Feta or firm goat cheese
2-3
tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper
1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably
1/4 inch thick (or Brunoise, as
the French call it). 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 (watch out for
pumpkin seeds, as they tend to ‘pop’ while toasting). 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.
From David Lebovitz's blog