Monday, May 7, 2012

Israeli breakfast - or any time - salad

Hotels in Israel make an event out of breakfast with buffet arrays that go on seemingly forever. For Americans, the biggest surprise is the salad. After a morning or two, it also becomes the biggest treat.

The Dan Panorama Hotel in Tel Aviv, Israel's answer to Manhattan, produces one of the largest breakfast buffets.

 Dan Panorama Green Vegetable and Black Lentil Salad 
6 servings

1 iceberg lettuce head, torn to pieces
1 cup arugula
1 cup spinach leaves
2 cucumbers, cut into thick strips
1 broccoli, separated into florets
1/2 pound fresh green beans, blanched in boiling water
1/4 pound fresh edamame, blanched in boiling water
1 avocado, peeled and diced
3ounces black lentils, cooked in boiling water
Dressing
¼ cup freshly squeezed lemon juice
½ cup chopped mint
½ cup chopped parsley
½ red chili pepper, finely diced
3 garlic cloves, minced
1 tablespoon mustard
1 tablespoon honey
½ cup olive oil
Salt and pepper, to taste

Combine the ingredients for the dressing and mix well.
Combine the vegetables with the lentils. Pour the dressing over the vegetables and toss well until evenly coated.

Serve for breakfast, lunch and/or dinner.

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