the real thing

April 13, 2014 • Nancy Wolfson-Moche

What makes this a real Israeli salad? For starters, it was made and eaten in Israel. The colorful, seasonal vegetables – cucumbers, tomatoes, radishes, peppers, sprouts, beets and onion — are chopped into tiny pieces. But there is more. This signature native dish reflects Israeli culture: it is a mosaic of tiny parts that make up a whole. It is dynamic and crunchy and flavorful, just like this land where people of all colors come together from all corners of the world.






Bean sprouts

Red beet

Yellow bell pepper

Red onion


EVOO (Extra Virgin Olive Oil)

sea salt and fresh ground black pepper to taste

Process Chop all ingredients into tiny similarly-sized squares. Toss. Sprinkle sea salt and pepper on top, squeeze lemon and drizzle olive oil. Mix again and serve.


©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).