1 1/2 cups shredded carrot
1 1/2 cups grated jicama or parsnip
1 cup thinly sliced fennel
1/2 cup mandarin orange segments
1/3 cup good olive oil
3 tablespoons cider vinegar
1 teaspoon cumin
salt and fresh ground pepper
black sesame seeds (nigella) to garnish
In a bowl, place the carrot, jicama,
fennel, and oranges. Set aside. In a cup, whisk together the
olive oil, vinegar and cumin. Pour over the vegetables and
toss. Season to taste with salt and pepper. Sprinkle black
sesame seeds over.
Ethel G. Hofman
has more than 20 years of experience in
the kosher food and wine industry. She is a past
president of the International Association of
Culinary Professionals and is food editor of the
Baltimore Jewish Times and Philadelphia Jewish
Exponent. She can be reached for
consulting at: www.kosherfoodconsultants.com
You can get Her
cookbook: Everyday Cooking for
the Jewish Home through amazon.com and
bookstores. Her other cookbook:
Making Food Beautiful is available directly
from her. Email her at: ethelhof@aol.com
Ethel has kindly
allowed us to reprint her articles and warmly
invites you to use the recipes for your own personal
use. Please note, any other reprint
or use of her articles and recipes is not
permitted. Thank you.
Root Salad
2 (pareve)