Israeli Salad - Hot and Spicy!
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This version of
Israeli Salad takes the chopped salad to a new level: full of spice and heat, it guarantees intense flavor. This particular Israeli salad recipe was created by Janna Gur, the chief editor
of 'Al Hashulchan' and the author of The Book of New Israeli Food. You will find a link to her website below that includes many cutting edge Israeli recipes.
Ingredients:
- 1 juicy lemon, halved
- 4 firm ripe tomatoes, diced
- 4 unpeeled cucumbers, diced
- 1 red onion, finely diced
- 1 sweet red pepper, seeded and diced
- 1 clove garlic, crushed
- 1/2 fresh hot green pepper, seeded and chopped (optional)
- Dash cinnamon
- 1 teaspoon sumac (optional) (Note: Sumac is a spice with a lemony flavor)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2-3 tablespoons parsley and/or coriander and/or mint leaves, chopped
Squeeze the juice of half the lemon. Remove the seeds from the remaining half and peel the skin (including the white pulp). Chop the lemon finely.
Place the chopped lemon and the lemon juice in a bowl, add all of the remaining ingredients and toss. Taste and adjust the seasoning. Serve immediately.
For a more delicate texture, use peeled tomatoes. With a sharp knife, nick the skin on the bottom of each tomato in the form of a cross,
drop into boiling water for 30 seconds, remove and peel off the skins.
Variations may include: coarsely grated carrots, finely sliced cabbage (red or white), and chopped young radishes, fennel bulbs, spring onions and chives.
Serves: 2-4
www.jannagur.com
Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the
Contact Info page.
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