Recipes from ‘Peas Love & Carrots’

Tuna Salad à la Moi

This is my favorite lunch salad. I could eat it, on repeat, every day. I know, mercury. Ok, fine. Every other day. It’s filling, the flavors are punchy, and it’s my absolute favorite way to eat tuna. Make it today, double the recipe, and store it in an airtight container for tomorrow. It is actually better the second day.


2 cups shredded purple cabbage
1 cup shredded radicchio
1 cup chopped scallions
1 cup chopped cucumber
1 cup finely chopped celery
½ cup diced purple onion
1 cup parsley, chopped
1 cup chopped preserved lemons (page 24)
½ cup chopped capers 15 oz canned tuna in water, drained,
roughly chopped juice of 1 lemon 2 tsp paprika 1 tsp cayenne pepper 1 tsp kosher salt 1⁄2 tsp
coarsely ground black pepper

Place all ingredients into a large bowl. Toss well to combine. Let sit for 5 minutes. Toss again.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Farro and Cherry Tomato Salad

I call this my Shemittah salad. Shemittah, aka the “sabbatical year,” comes along every seventh year. During that year, Jewish farmers in Israel take a complete break from harvesting or planting their fields (there are different customs regarding how this is done. I just buy the produce, so you’ll have to ask a farmer. or a rabbi.). Well, that leads to a very unfortunate year of reduced fruit and vegetable consumption. And if you live in Israel, I will validate you right now … really a year and a half until we’re fully restored! Of course, we moved here during a Shemittah year. So not only did I have to figure out how to shop in foreign supermarkets, where I had no idea how to say tomato paste or toothpick (true story), but I had to learn how to shop and cook during Shemittah. Grain salads became my best friend, because somehow we never run out of grains (or tomatoes), and this is my favorite one. So much so that I make it all six years between Shemittahs!

For the farro


1 Tbsp olive oil
2 cups farro (or barley)
3½ cups water
1 tsp kosher salt

For the salad


Cooked farro
1½ cups quartered cherry tomatoes
¼ cup cilantro (or parsley), chopped
2 Tbsp extra virgin olive oil
¼ cup red wine vinegar
1 Tbsp honey
½ tsp kosher salt
¼ tsp coarsely ground black pepper

Put oil and farro into a small pot over low heat. Stir for 1-2 minutes until farro is slightly toasted. Add water and salt. Bring to a boil.

Cover, reduce heat to low, and simmer for 20-25 minutes until farro is tender and water is absorbed.

Cool farro for 10 minutes before making salad.

Add all salad ingredients to a large bowl. Stir to combine.

Note: If you want to prepare in advance, you can combine everything WITHOUT the tomatoes. Add tomatoes before serving.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Grilled Chicken Panzanella Salad

I love a good panzanella salad. Something about that grilled bread soaking up the vinaigrette is just so satisfying to bite into. I always feel that the lack of protein is a missed opportunity, though. If I’m going to go through the effort to start grilling bread, I’m going to add some chicken onto that grill and make this a whole meal, or at least a significant part of a beautiful Shabbos meal!

For the tomato vinaigrette
4 medium (or 2 very large) tomatoes, sliced crosswise
2 Tbsp red wine vinegar 3 shallots, finely chopped 5 Tbsp extra virgin olive oil 1 tsp kosher
salt 1 tsp coarsely ground black pepper

For the chicken
8 chicken cutlets
3 Tbsp olive oil 2 tsp kosher salt
1 tsp coarsely ground black pepper
3 cloves garlic, minced

For the salad
6 oz package beef fry
1 loaf whole wheat sourdough bread, crust cut away, sliced lengthwise to make two long slices of bread.
1 purple cabbage, diced into 1 inch cubes (or 1 lb shredded purple cabbage)
2 kohlrabi, peeled and diced into 1 inch cubes
4 cucumbers, diced into 1 inch cubes
2 large red bell peppers, diced into 1 inch cubes
1½ cups yellow cherry tomatoes, halved
1 cup radishes, thinly sliced
1 purple onion, thinly sliced
4 scallions, thinly sliced
1 cup Kalamata olives, halved
1 Thai chili, thinly sliced

Make the vinaigrette. Using a box grater, grate cut sides of the tomatoes down to the skin; discard skin. Add remaining dressing ingredients to the tomato pulp; mix well. Refrigerate till serving.

Add chicken, olive oil, salt, pepper, and garlic to a zip top bag. Marinate in the fridge for at least 1 hour.

Lightly oil grill pan; heat over medium heat. Grill chicken cutlets until cooked through (2-3 minutes on each side). Set aside.

Lay strips of beef fry on grill (be careful, it splatters); grill until crispy. Set aside.

Drizzle olive oil and salt on bread; grill for 2 minutes on each side.

To assemble, thinly slice chicken, cut bread into 1-inch cubes, and crumble the beef fry.

Add vegetables, olives, and chili to a large bowl; add chicken, bread cubes, and beef fry.

Drizzle tomato vinaigrette over the salad before serving.

Note: This dressing stays fresh for only 2 days in the refrigerator.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Recipes from ‘Peas Love & Carrots’

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Recipes from ‘Peas Love & Carrots’

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