Caprese Salad

The best salad for hot summer days

takes seconds to prepare and minutes to eat..

Caprese Salad

2 large tomatoes
15 fresh Mozzarella cheese packed in water
Basil leaves sliced
3 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt/Pepper

Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes.
Add salt and pepper to taste.
Serve

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Hot Mushroom salad

Last week in NY was so hot
so hot that people stayed home and tried to cool from the sudden summer..

I was in the kitchen thinking about lunch, but I couldn't decide what to make;
too hot to eat, and too hot to make something complected.

Then I remembered the mushroom salad, that we made during the summer.

I love this salad, it's great on Hummus
or next to steak especially now that the barbecue season just in the corner.


Hot mushroom salad
1 box fresh sliced mushroom
1 large onion sliced
2 tablespoon oil
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon salt
1/2 cup chicken broth

Direction:

In a large skillet, saute onion in oil until golden and tender.
Add the mushrooms the salt & pepper and the cumin cook and stir for 3 minutes.
Add the chicken broth reduce the heat and cook for another 5 minute.

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Mseier - Pickled Vegetable Salad

The Mseier Salad is a unique colorful pickled salad.
Both hot and sour, usually served along side Couscous.

One of the things I love about this salad, is the beautiful array of colors.
Especially in this time of the year, when everything is blooming, my salad has blossomed.

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Chopped Chicken Livers

Passover is around the corner. In this holiday we have special food and special salads.
One of my family's favorite appetizer is Chopped Chicken Livers, it is usually served in the Passover Seder dinner.
It is great on Matzo.

Chopped Chicken Livers

1 big chopped onion
1 lb. chicken livers
3 hard cooked egg peeled
2 tablespoon mayonnaise
1 tablespoon mustard
salt and paper

In a large fry pan saute the onion in oil until golden and set aside.
add more oil to the pan and cook the livers for 5 minutes each side, until pink, don't overcook.
Let cool.

In the food processed combine the onion the chopped livers the eggs the mayonnaise mustard and salt and paper in few pulse until smooth and creamy.

Transfer to serving plate, cover and refrigerate for 4 hours before serving.

chopped chicken livers

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