Chopped salad with pickled celery, whipped feta and dukkah

Chopped salad with pickled celery, whipped feta and dukkah

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

While salads were never part of the cuisine of Eastern European Jews, they have become an integral part of our diets. Chopped cucumber and tomato salad is now so iconic in Israeli cuisine that it has been dubbed ‘Israeli Salad’.

Ingredients

Quantity Ingredient
10 ripe tomatoes, halved, seeded and chopped
1 large bunch radishes, trimmed and chopped
4–5 telegraph (long) cucumbers, halved, seeded and chopped
20g dill, chopped
20g flat-leaf (italian) parsley, chopped

Dukkah

Quantity Ingredient
160g sesame seeds
80g coriander seeds
60g cumin seeds
50g hazelnuts
50g pistachio nuts
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Pickled celery

Quantity Ingredient
60ml white wine vinegar
1 tablespoon salt
1 tablespoon caster (superfine) sugar
4 celery stalks, cut into 1 cm cubes

Whipped feta

Quantity Ingredient
200g feta
100g quark
1 teaspoon olive oil

Dressing

Quantity Ingredient
juice of 1/2 lemon
3 tablespoons olive oil
1 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon sumac

Method

  1. For the dukkah, preheat the oven to 150°C (300°F).
  2. Spread the sesame seeds, coriander seeds, cumin seeds and hazelnuts on separate baking trays and bake for 15–20 minutes, or until lightly golden. Watch carefully because they will burn easily. Remove from the oven and leave to cool. Once the hazelnuts are cool, tip them into a clean tea towel (dish towel), fold the tea towel over them and rub gently to remove the skins.
  3. In a blender or mortar and pestle, roughly grind the toasted coriander and cumin seeds until cracked but not powdered.
  4. Roughly chop the pistachios and toasted hazelnuts to achieve a chunky texture. Combine all the dukkah ingredients together and mix well. Extra dukkah can be stored in an airtight container for up to three months.
  5. For the pickled celery, whisk together the vinegar, salt, sugar and 60 ml (2 floz/¼ cup) water in a bowl. Add the celery and leave for 1 hour.
  6. For the whipped feta, mix together the feta, quark and oil in a bowl, then pass through a fine-meshed sieve to make a smooth purée. Place the purée in a piping (icing) bag. Refrigerate until ready to serve.
  7. To make the dressing, whisk together all the dressing ingredients in a small bowl.
  8. Combine all salad ingredients in a mixing bowl and toss well. Drain the celery from its pickling liquid and add it to the salad with the dressing, mixing to coat evenly.
  9. Pile the salad into a serving bowl and pipe dollops of the whipped feta randomly on to. Sprinkle with 2–3 tablespoons of dukkah to finish.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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