Please enter the email you’re using for this account.
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
serving Is this meant to be served hot or cold?
This recipe would be delicious warm or room temperature. Enjoy!