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lentil salad 88 248.(Photo by: Ofer Zemach)
Aside on sides
OFER ZEMACH
05/21/2009
Here are two easy-to-make recipes that would be a tasty addition to your wine and cheese celebration.
When choosing accompaniments, think of what effect it may have on the wine. Pickles can overpower, and if you serve chutneys, they should not be spicy. Arugula/rocket, spring onions, olives, or celery, can be served with, but not on, the cheese board. Biscuits and crackers tend to take away from the texture of the cheese and are often salty, so try fresh breads instead. Bread should be plain. Some country-style breads can be used, but watch out when having walnuts or raisins in it. Dried fruit such as figs, prunes and raisins are delicious with all styles of cheese. Here are two easy-to-make recipes that would be a tasty addition to your wine and cheese celebration. The recipes are taken from Tnuva's cookbook published for Shavuot. Black lentil salad with carrot and cheese 2 cups black lentils 2 carrots peeled and sliced to thin strips 2 spring onions roughly chopped 250 gr. Tnuva Pireus 5% goat cheese, sliced for the sauce: 1⁄3 cup olive oil 1⁄4 cup lemon juice 1 Tbsp. white wine vinegar lemon zest from half a lemon salt and freshly ground pepper Cook the lentils in boiling water (unsalted) for 15-20 min until softened, strain and put in a bowl. Add the carrot onions and cheese. Mix the sauce ingredients and pour on the salad. Add salt and pepper to taste. This salad can be prepared a day ahead. Makes 6-8 servings Beet salad with apple celery and Roquefort cheese 4 apples sliced into halves 2 Tbsp. lemon juice 1 celery stick sliced 1⁄2 cup walnuts 2 beets cooked peeled and thinly sliced 100 gr. Tniva Galil Roquefort cheese, (crumbled) for the sauce 2 Tbsp olive oil 2 Tbsp. Canola oil 1 Tbsp. white wine vinegar 1 tsp. balsamic vinegar 1 tsp. Dijon mustard 1 tsp. sugar salt and freshly ground pepper Slice the apple into thin slices then put in a bowl, add the lemon and mix. Arrange the apples nicely on a plate add the beet, cheese, and sprinkle with the celery and walnuts. Mix the sauce ingredients and pour on the salad Makes 4 to 6 servings
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