Food and prop styling Renee Muller
Photography Hudi Greenberger
This salad is not a quick and easy one; I would call it more of a full-meal salad. It takes time and patience to prepare, but the results are so worth it! You can prepare everything in advance and just throw them all together before serving. (The toppings are best served hot, but they can be warmed up before serving.)
SERVES 8–10
- 2 heads romaine, thinly sliced
- 10 cherry tomatoes, halved
- 2 small Persian cucumbers, diced
- ½ small radicchio, thinly sliced
- 2 scallions, thinly sliced
- 5 red radishes, thinly sliced
- beef jerky, diced, for garnish
- dried salami, sliced, for garnish
- chestnuts, for garnish
Hot Topping
- 1 12-oz (340-g) container brussels sprouts, sliced in quarters
- 1 cup shiitake mushrooms, sliced
- 3 large slices pastrami, cubed
- 3 large slices corned beef, cubed
- 3 large slices turkey breast, cubed
- 3 large slices turkey pastrami, cubed
- 4 small duck merguez or sausages, cubed
- 1 tsp salt
- 1 tsp black pepper
- 1 cup olive oil
Roasted Chickpeas
- 1 14-oz (400-g) can chickpeas, drained
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ cup light olive oil
- Herb-Techinah Dressing
- juice of 3 lemons
- 10 cloves garlic
- 1 Tbsp salt, plus 1 pinch, divided
- 1 17.6-oz (500-g) container techinah
- 1 tsp cumin
- 2 cups ice water
- juice of 1 lime
- ¼ cup silan
- 2 scallions
- 2 cups fresh parsley
To make the topping: Preheat oven to 450°F (230°C). Toss all ingredients in a large mixing bowl, then arrange on a baking sheet. Roast for approximately 25 minutes.
To make the chickpeas: Preheat oven to 400°F (200°C). Toss all ingredients in a mixing bowl, then transfer to a pan and roast for approximately 40 minutes.
