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Just because it’s a salad doesn’t make it healthy. Many takeout and catered salads are far from healthy, and the popular Nish-Nosh salad is one of them. It’s made of lettuce, cabbage, white flour crackers, and a sugar- and mayo-filled dressing. This “Nisht” Nosh salad dressing is one of my favorite recipe remakes! Use grain-free crackers and this wholesome dressing to upgrade this popular salad.
2 tablespoons raw honey
2 tablespoons hot water
2 eggs, at room temperature
2 cups avocado or olive oil
1/4 cup Tuscanini Apple Cider Vinegar
1/2 tablespoon garlic salt
1/2 tablespoon salt
1 teaspoon pepper
1 egg
1 clove fresh garlic (optional)
1 teaspoon salt
1/2 teaspoon coarse black pepper
juice of 1 lemon
1 cup avocado oil or Gefen Olive Oil
Dilute honey in hot water, and allow to cool while making the dressing. Do not add the honey-water until it has cooled.
In the bowl of a food processor fitted with the S-blade, beat eggs at medium speed for three to five minutes. Add oil in a steady stream, and continue to beat until a thick mayonnaise is produced.
With the food processor on low-medium speed, drizzle in apple cider vinegar. Then add garlic, salt, and pepper, and mix until combined.
Once the honey-water is at room temperature, add it to the dressing mixture, and pulse until incorporated.
Place all ingredients aside from oil in a bowl. If not doubling the recipe, you can use an immersion blender; if you are, use a food processor fitted with the S-blade. Blend.
Drizzle in the oil while blending until fully emulsified.
Photography by Chavi Feldman
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Confused Do you use both the dressing and the homemade mayo for the salad or do you use either one?
It seems as if you would mix them or you could use the dressing alone without mixing in the mayo.
I agree – this is written in a confusing way – Admin please rewrite and repost this recipe — would love to make my own Nish nosh dressing!