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Elegant Salad Platter with Smoked Carrots


A symphony of textures and flavors to give you the ultimate salad platter for your Yom Tov table. And the dressing uses half dietetic mayo and half yogurt, so it’s good for you as well. Enjoy every bite!


Prepare the Smoked Carrots

1. Peel carrots and cut in half widthwise. Using a sharp, straight-edged knife, cut thin strips, in the length, from each carrot half.
2. Mix together the tahini, oil, honey, soy sauce, and paprika in a small bowl to form a thick marinade. Place carrot strips in a dish and pour the marinade on top. Mix together so that all the carrot strips are coated. Marinate in the fridge for 30 minutes.
3. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a baking sheet lined with Gefen Parchment Paper.
4. Remove carrot strips from marinade and arrange on the baking sheet. Brush a drop of marinade evenly over the strips (you want them flavorful but not too wet). Bake for 20 minutes until beginning to crisp. If desired, place under broiler for two to three minutes to crisp further. Set aside.


The smoked carrots can be prepared up to two days in advance and stored in the fridge in a covered container.

Prepare the Dressing

1. Using either a whisk or an immersion blender, mix all dressing ingredients together in a small bowl. Taste and adjust seasoning if necessary.


The dressing can be made a few days in advance and stored in the fridge.

To Assemble

1. Lay the lettuce down in the center of a large square plate on a diagonal.
2. On one side pile the scallions, then the smoked carrots, and finally the celery. On the other side, heap the grated feta cheese and the Muenster cheese.
3. Pour the dressing into a small cup or dish and place alongside the veggies.


Food and Photography by Renee Muller
Photography by Moshe Wulliger