How do you dress salads if you don’t know what time you’ll be eating?
How I Season Steak
First I pat the steak dry. I drizzle with a nice amount of olive oil, then sprinkle with salt and pepper, some garlic powder, a bit of Montreal steak spice, mushroom umami seasoning from Trader Joe’s if I have it on hand, a healthy amount of dry parsley and rosemary, and last but not least, a squirt of mustard, whichever kind is in my fridge. I rub it all in with a gloved hand, then turn the steak over and repeat the process.
—Sima Kazarnovsky
How do you dress salads if you don’t know what time you’ll be eating? And how do you prep them so it’s not so much work on Yom Tov morning?
I always make a quadruple batch of my dressings, so they’re always on hand at any time. Usually I put the salad together in the morning and toss it right before I serve it. If it’s a kale or cabbage salad, I’ll dress it before I go to shul in the morning, since kale and cabbage need a little more marinating time. Otherwise, everything is dressed right before I serve it.
—Naomi Nachman
I just had the opportunity to enjoy a fantastic dinner with friends at a relatively new dairy restaurant, Sugo, located in the Lakewood/Toms River area. The star of the show was their finger-lickin’ artisanal barbecue pizza called “The Cookout.” The name says it all!
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