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This colorful, festive salad adds considerable pizzazz and flavor to any spring meal.
2 unblemished zucchinis
1 long, narrow eggplant
2 red peppers
2 yellow peppers
oil, for frying
1 head romaine lettuce, rinsed and separated into individual leaves
2 tablespoons Gefen Mayonnaise (or homemade)
1 tablespoon Gefen Honey
juice of 1/2 a lemon
1 tablespoon vinegar (you can experiment with different kinds)
2 cloves of garlic, pressed or 2 cubes Gefen Frozen Garlic
3 tablespoons Bartenura Olive Oil
2 tablespoons water
salt, to taste
pepper, to taste
Cut the zucchinis, eggplant, and peppers into thick strips. They don’t have to be perfectly uniform.
Heat the oil in a frying pan and add the eggplant. Fry until golden, turning frequently, and transfer to a paper towel to drain.
Fry the zucchinis in the same frying pan until they are golden and then transfer them to paper towel to drain.
Stir-fry the peppers until they soften slightly. Drain on paper towels.
Combine all dressing ingredients in a container and mix well. Season with salt and pepper to taste.
Tear the lettuce leaves into pieces. Mix with the stir-fried vegetables. Pour the dressing over the mixture and toss until well combined.
This looks beautiful when served on individual plates.
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serving Is this meant to be served hot or cold?
This recipe would be delicious warm or room temperature. Enjoy!