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

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

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