Shabbat Salad

Shabbat Salad

I was going to write a little blurb about how this Shabbat Salad is the ideal light and healthy addition to your Friday night table. Perfect for summer Shabbats! But I’m currently noshing on ice cream out of carton so maybe, just maybe, I shouldn’t be the authority on healthy food, But you know what I am an authority on? Awesomeness. This past weekend in Austin was the ROT Biker Rally aka my favorite weekend of the year. The largest motorcycle parade in the world goes right though our fine town! And you can see specimens like this gentleman:

ROT rally

OMG right?! Normally you’ll find me in girly dresses and cowboy boots, but once a year I bust out the pleather and chaps. After running into a 75 year old woman in a crop top and booty shorts last year, I’ve learned that anything goes. What do you think, do I fit in or am I playing dress up?

ROT rally

I’m already pumped for ROT Rally 2014! After I washed off my eyeliner with turpentine, it was back to the Jew cooking grind. Here is all Jew need for this super tasty salad!

Shabbat Salad

I wanted each ingredient to resemble some part of a typical Shabbat meal.

  • Red wine vinaigrette= red wine for kiddush
  • Challah croutons= challah
  • Dried cranberries= raisins in kugel
  • Asparagus= vegetable element
  • Roasted chicken= err, roasted chicken
  • Roasted potatoes and carrots= well, roasted potatoes and carrots from pot roast

Neat-o, right? First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.

Shabbat Salad

While those are roasting, make your croutons! Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.

Shabbat Salad

Then make the dressing! Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in 3/4 of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.

Shabbat Salad

My friends over at Nature’s Eats sent me a bunch of their yummy dried fruits and nuts to try, so I used their dried cranberries in this salad. Yum!

Shabbat Salad

I love supporting local events like ROT rally and local companies like Fisk & Fern! How cute are these tea towels? They also sell adorable aprons and greeting cards!

Shabbat Salad

Isn’t the pickle one quintessentially Jewish? Perfect for this super Jew salad.

Shabbat Salad

Nom nom nom!

Shabbat SaladNew Jewish Table

You may be interested in my review of The New Jewish Table in The Austin Chronicle or my piece on Shabbat Revival in Austin in The Jewish Outlook! Or not. Either way!

I was sent some of the products in this post to review but all opinions are my own.

Shabbat Salad
 
Prep time
Cook time
Total time
 
A shabbat salad with all the elements of a shabbat dinner in a healthy summer meal!
Author:
Recipe type: Salad
Cuisine: Jewish
Serves: 4
Ingredients
  • Salad:
  • 2 cups red potatoes, washed, dried and quartered
  • 1 bunch asparagus (about 16 pieces), washed, dried and with the tough ends trimmed
  • Olive oil for drizzling
  • Salt and pepper
  • 2 cups stale challah bread, cut into 1 inch cubes
  • 2 garlic cloves, minced
  • 4 cups baby arugula
  • 1 cup chicken, shredded
  • ½ cup julienne carrots
  • ¼ cup dried cranberries
  • Dressing:
  • 2 Tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Juice from ½ lemon
  • ⅓ cup extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.
  2. While those are roasting, make your croutons! Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.
  3. Then make the dressing! Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in ¾ of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.

 

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Comments

  1. Jew are absolutely outrageous!!!! Keep it up!!

    Your “cool” bubs

  2. Pinned!!! I had a very similar salad just a couple days ago at a really awesome restaurant in Asheville. It was delicious. Love this!! And your posts are so much fun!!

  3. First, can I say that I LO VE the dude in the steer horn helmet? Awesome.

    This salad is perfect for summer – makes sense and such a clever spin on the traditional Shabbat meal. When I first saw this posted, I completely did not see the roasted veggies – I saw lettuce, chicken, croutons, cranberries and thought “meh” (sorry). The roasted veggies make it something different, I’m thinking this is Friday’s dinner.

    Pickle towel? Cutest thing ever. My daughter loves pickles – she’d love the towel.

    • I know, right? I want to be his friend! Thanks, Lisa! It honestly was tastier than I thought it would be originally. If you don’t keep kosher I would add cheese too :) Ha yes the towels are even cuter in person too!

  4. Love this – it looks so super tasty! :)

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  1. [...] week is??? It’s 4th of July!!! (!!!!) Kind of my favorite day ever. Well after Halloween. And ROT Rally. But it’s up there! If you have been a longtime reader (and if you are, you are probably [...]

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