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:

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?

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!

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.

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.

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.

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!

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!

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

Nom nom nom!

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

Amy Kritzer

A shabbat salad with all the elements of a shabbat dinner in a healthy summer meal!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine Jewish

Servings 4

Ingredients

  

1x2x3x

• 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
• 1/2 cup julienne carrots
• 1/4 cup dried cranberries
• Dressing:
• 2 Tablespoons red wine vinegar
• 1 clove garlic minced
• 1 teaspoon Dijon mustard
• Juice from 1/2 lemon
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

 

• 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.
• 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.
• 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.

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