Crispy Candied Beef-Fry Salad

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(2)

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• Cooking and Prep: 30 m
• Serves: 6
• Contains:

A few years ago I put a recipe for hot dogs wrapped in pastrami in the magazine for a Chanukah party appetizer. The recipe went wild, and even made it into our cookbook. I love to play off recipes that just work. This recipe is hardly related, but the candied beef fry reminded me of how much fun that hot dog recipe is. Feel free to skip the glazing stage if the sweet and savory thing just doesn’t do it for you.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (16)

Salad

• approximately 10 cups chopped romaine or arugula, or a combination

• 1 cup shredded red cabbage

• 1/2 cup halved cherry tomatoes

• handful of crispy fried onions

Dressing

• 1/2 teaspoon paprika

• 1/4 teaspoon fresh cracked Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

• 1/4 cup canola oil

• 1/4 cup white vinegar

• 1/4 cup mustard

• 1/4 cup sugar

• 2 cubes Gefen Frozen Garlic 

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  Gefen Frozen Garlic Cubes

• 1 teaspoon salt

Caramelized Beef Fry

• 1 (6-oz./900-g.) package beef fry, fat trimmed

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  MealMart Beef Fry

• 1/2 cup brown sugar

• 1 tablespoon Gefen Maple Syrup

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  Gefen Pure Maple Syrup

Sommelier Sugggests

• Domaine Du Val Brun

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  Domaine Du Val Brun

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Start Cooking

For the Beef Fry

1. To caramelize the beef fry, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Lay out beef fry on a baking sheet. Sprinkle with brown sugar. Bake for 20 minutes.

2. When done, pour out fat, flip over, and drizzle with maple syrup while hot. Let cool completely, then crumble into pieces. (This can be made at least a day in advance and stored in a container in the fridge.)

Assemble the Salad

1. Mix dressing ingredients in a small container. When ready to serve, arrange lettuce, cabbage, cherry tomatoes, and crispy onions in a bowl. Top with caramelized beef fry and drizzle with dressing.

Credits

Styling: Renee Muller and Rachael Mintz

Photography: Moishe Wulliger and Chaya Berger