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We recently celebrated our parents’ 50th anniversary with a beautiful Shabbos. I tested this original salad on my family during our Shabbos lunch seudah, and there were absolutely no leftovers. Even my brother-in-law who never touches anything that resembles a vegetable managed to clean his plate!
1 6-ounce (170-gram) package sliced beef fry
6 ounces (170 grams) pea shoots (or daikon cress sprouts if pea shoots aren’t available)
6 ounces (170 grams) bean sprouts
10 ounces (280 grams) grape tomatoes, halved
2 avocados, diced
3/4 cup French-fried onions
toasted pine nuts, for garnish
1/2 cup Gefen Mayonnaise
3 tablespoons Tonnelli Apple Cider Vinegar
2 tablespoons honey
1 tablespoon Haddar Dijon Mustard
1/4 teaspoon salt
freshly cracked Gefen Pepper, to taste
Whisk together all dressing ingredients and refrigerate until ready to use.
Dice the beef fry into very small pieces. Place in a pot over medium-high heat. Cook, stirring occasionally, until browned and crisp, about 10–12 minutes. The oil can splatter, so be careful while stirring.
Remove crisped beef fry with a slotted spoon and drain on paper towels.
Toss the pea shoots and bean sprouts together in a large bowl. Divide evenly among eight salad plates.
Arrange the grape tomatoes and diced avocado over the greens. Top with crispy beef fry, about a tablespoon of French-fried onions, and a handful of toasted pine nuts.
Drizzle with dressing right before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Delicious! I made this a few times already. Add some grapes and you can pretend you’re in Fireside… (if you know, you know)