Tuesday, December 11, 2012

Here's a new salad recipe:

This is one of my favorite salads, which looks totally unpretentious, but is packed with flavor. Unfortunately, the prohibitive cost of pine nuts here, in New York, prevents me from making it as often as I would love to, but for a special occasion it is just great.
You may find this recipe on some Jewish Food sites or in some cookbooks, but I believe it's worth repeating everywhere:

The famous Arab geographer al-Muqadasi, writing in the year 985 CE, noted among the marvels of Jerusalem pine nuts, called kadam, which are unrivaled anywhere on earth.

200 grams pine nuts
Olive oil
A bunch of fresh coriander
A bunch of fresh parsley
Fresh lemon juice
2-3 garlic cloves, crushed
A little vinegar-wine

Roast the pine nuts carefully in a small pot on a low flame, using a little oil. It is important to stir constantly. Don’t do other things in the meantime! Stir all the time and make sure the pine nuts do not burn.

With a large, sharp knife chop the coriander and the parsley, place in a bowl and add the pine nuts, which have by now cooled.
Squeeze in lots of lemon juice, drip in a little olive oil, season with garlic, vinegar-wine, and salt. Taste, adjust the seasoning and serve. A few green onions, very thinly sliced, can be added to the salad.


Make sure to wash parsley and coriander MANY times in big bowls of water. These greens tend to be very dirty. For kashrut reasons, of course, I also leave them undisturbed for about 15 minutes in lots of salty water and then carefully pick them up from it washing yet again in clean water afterward.

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