Tag archive for "kosher salad"

Roasted Portabello Mushroom and Bleu Cheese Salad

kosher dairy recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Roasted Portabello Mushroom and Bleu Cheese Salad

3 Comments 28 March 2011

So, my husband’s away all week. This means that it takes a whole lot of willpower NOT to eat sandwiches, packaged meals and bowls of cereal each night for dinner. I need quite a bit of inspiration just to turn on the stove while he’s traveling. Luckily, that’s exactly what this blog is all about — inspiration.

This week, I decided to try a really simple, light salad (with VERY little oven-time required), courtesy of the doyenne of domesticity herself, Ms. Martha Stewart. The roasted portobello salad with blue cheese is from Martha’s Food Everyday “Fresh Flavor Fast” cookbook , which is a compilation of recipes from her magazine, Everyday Food . If you haven’t picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. It’s a true favorite of mine.

This super simple dish will not disappoint. The portobello mushrooms are so meaty that they serve as a great, kosher replacement for steak. If you’re having trouble finding a kosher blue cheese, Kirkeby (Kirkeby-Cheese.dk) makes a Danablu that can found in many kosher supermarkets (I even found it in my neighborhood,in a non-Kosher market). You can also find many kosher cheeses HERE

The salad would make a great appetizer or a light meal. I had mine with a piece of French bread, which was perfect. I’m just sorry my husband missed it.

-Lucy Cohen Blatter




Make sure you dress both sides of the mushrooms with dressing and keep brushing them every five minutes as they cook.

Some people don’t care for blue cheese’s strong smell and flavor. Feel free to substitute your favorite kosher cheese to accompany these meaty portobellos and crunchy, slightly bitter endive.

The final product: A satisfying, but light vegetarian appetizer or meal.

Here’s the recipe, which serves four, with my tweaks and notes (in italics):

Roasted Portobello Mushroom and Blue Cheese Salad*


  • About 3 tablespoons kosher red-wine vinegar (I didn’t have any on hand, so I substituted balsamic. Not a problem at all)
  • 1 tablespoon kosher Dijon mustard
  • Salt and pepper
  • 2/3 cup olive oil
  • 4 portobello mushroom tops only (to clean, pat the tops with a wet paper towel)
  • 2 or 3 medium heads endive (great for crunch, but I’d say three, as the original recipe calls for, is a bit excessive)
  • 8 ounces mesclun or mixed salad greens, (about 10 cups)
  • 1 small red onion, halved and thinly sliced
  • 4 ounces blue cheese (cholov yisrael, kosher)


  1. Preheat oven to 450. Whisk together vinegar, mustard, heavy pinch of salt and heavy pinch of pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the salad later.
  2. Place mushrooms, stem side up, on a baking sheet (or tin foil– less cleanup!). Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
  3. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

*From Everyday Food’s “Fresh Flavor Fast”





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How to Make the Best Dressed Salad in the City

kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

How to Make the Best Dressed Salad in the City

No Comments 09 February 2011

You’ve never made a salad until you’ve taken some tips from Chef Adam Mimram.

Slicing veggies is an art, and the secret to whisking your dressing lies here!
My kids got to eat this gourmet kosher salad, and even the picky eaters demolished it!!!
Press play now!
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Green Garlic Caesar Salad with Anchovy Croutons

kosher recipes, kosher salad recipes

Green Garlic Caesar Salad with Anchovy Croutons

No Comments 11 June 2010

This week, the New York Times featured a brand new Caesar salad recipe and I can’t wait to try it. You see, I’m planning on making a Shabbat family lunch this summer in honor of my niece’s Sheva Berachot (the seven celebratory meals that happen after many Jewish weddings), and I would like to taste-test it this week. Anyone out there willing to beat me to it???  Please comment below!!

This recipe sounds like a winner!

read the article written by Melissa Clark, June 4, 2010


1/2 cup of olive oil

7 anchovy fillets, finely chopped

1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped

3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)

1/8 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 large eggs

2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)

*3/4 cup Kosher Parmesan cheese, grated.

1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.

2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.

3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.

4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Yield: 2 to 4 servings.

*To all Sephardic cooks!! Sephardic Halacha rules that we are not allowed to serve fish and cheese in the same dish- so make sure to omit the cheese in this salad- it will still be delicious , it will then be pareve and you can serve it for a meat meal!

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