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This dressing starts with olive oil á la Chanukah, complemented by various ingredients to give you a fabulous, healthful choice to top your salad. I’ve served this dressing on various salads, and it was always a hit. Yields approximately 2 and 1/2 cups dressing
shredded cabbage, lettuce, red pepper, quartered cherry tomatoes, and cubed avocado, plus chopped chives for garnish
OR lettuce, mushrooms, cucumber, peppers, and red onion or scallions
1/2 cup Gefen Olive Oil
1/3 cup honey (I used organic honey)
1/4 cup + 1/3 cup water
3 tablespoons Gefen Lite Mayonnaise
3 tablespoons mustard
3 tablespoons ketchup
scant 1/3 cup vinegar
1 tablespoon freshly squeezed lemon juice, or to taste
9 cloves garlic, crushed or 9 cubes Gefen Frozen Garlic
kosher salt, to taste
black pepper, to taste
3 tablespoons Gefen Olive Oil, plus more if necessary
generous sprinkle garlic powder
salt, to taste
pepper, to taste
1 cube Gefen Frozen Dill (optional)
1 medium kohlrabi, peeled and diced
1 large carrot, peeled and diced
1 medium beet, peeled and diced
Place all dressing ingredients in a large bowl and blend with an immersion blender.
Heat olive oil in a large frying pan over medium-high heat.
Add garlic powder, salt, and pepper, and dill if using.
Add kohlrabi and sauté for seven minutes, stirring occasionally. Remove from pan with a slotted spoon. Add more olive oil if necessary, then add carrot and sauté for five minutes. Remove from pan.
Add more olive oil if necessary, then add beet and sauté for five more minutes.
Assemble your salad and pour the dressing on top, then garnish with veggie cubes or with classic roasted sweet potato cubes.
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
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Why would you need to cook each of these root vegetables separately. That seems to be a huge time burden, which is what none of us have to spare. Okay, the kohlrabi needs a bit longer than the other vegetables, so cook them for a couple of minutes first