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I find I always have extra romaine lettuce from the Seder. With a Shabbos Chol Hamoed this year, this beautiful salad is the perfect way to use up your extra romaine. You can use it as an appetizer for a Yom Tov meal as well. The different textures make it a perfect palate pleaser.
2 heads romaine lettuce, sliced in half vertically, or 16 whole romaine lettuce leaves or chopped lettuce
1 large sweet potato, cubed
2 large Persian cucumbers, sliced or julienned
1 small radish, sliced into matchsticks (optional)
2 Spanish onions, sliced into half-moons
1/2 pound (225 grams) broiled chicken livers, cut into small cubes
1 and 1/2 cups Tuscanini Olive Oil, plus a bit more for drizzling
2 tablespoons Tuscanini Red Cooking Wine
salt, to taste
pepper,to taste
1/4 cup Gefen Mayonnaise
2 tablespoons Tuscanini Lemon Juice
2 tablespoons sugar
salt, to taste
pepper, to taste
Drizzle the lettuce with a bit of olive oil. Heat a grill pan. Put the lettuce halves cut side down and char. For lettuce leaves, put each leaf into the pan and char on one side. This will take about one to two minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the sweet potato cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes or until the sweet potatoes are fork-tender. Do not overbake — you want that amazing color.
Heat oil in a deep frying pan. Add the sliced onions and cook until they’re crispy and caramelized. Remove them from the pan with a slotted spoon and set aside.
Add the liver cubes to the hot oil and fry for about 10 minutes, until they’re starting to turn crispy. Stir the cooking wine into the pan and let the liver fry for another three to five minutes. Using a slotted spoon, remove the liver cubes from the pan.
To make the dressing, combine all ingredients in a small bowl or container.
To assemble, arrange lettuce halves on a platter, or stack lettuce leaves in groups of four. Top with the cucumbers, radishes if using, caramelized onions, and liver cubes on a platter. Alternatively, chop the lettuce and arrange with the cucumbers, radishes, onions, and liver cubes onto individual plates. Sprinkle with the roasted sweet potato cubes and drizzle with dressing.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish.
Photography by Felicia Perretti
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