desert salad

April 20, 2014 • Nancy Wolfson-Moche

The desert is all about extremes. When I arrived in the Negev I began to understand the genesis of the Israeli salad. Its colorful, juicy, smooth parts contrast sharply with the rough, monochromatic, massive boulders of the parched desert. The salad offers what the desert lacks. I savored every citrus-infused mouthful of this one, at Beresheet in Mizpeh Ramon.

IMG_6280

INgredients

cucumber

parsley

pink radish

red onion

scallion

tomato

lemon

Extra Virgin olive oil

sea salt and fresh ground black pepper

 

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).