Potato salad came to Israel by way of immigrant Jews from Germany, who prepared it in their own special way: cooked cubed potatoes adorned with pickles, apples, and chopped onion, and dressed with mayonnaise and vinegar.
Well, the Crusaders were eating the potato salad as well, and those Crusaders were French! Well, there was a huge Arab army waiting for them at the outside of their fortresses and cities and there was not much more to eat … but they were the actual first ones eating this salad in Israel.
Christian Arabs in Israel prefer a different kind of potato salad, made with more local ingredients: olive oil, lemon juice, and spicy green peppers. The olive oil must be fresh and of good quality.
4 potatoes, cooked and peeled
1 -2 spicy green peppers
1 clove garlic, crushed
Juice of 1 large lemon
¼ cup (90 ml) high-quality olive oil
Salt to taste
½ cup chopped parsley or mint leaves (optional)
2 green (spring) on ions, chopped (optional)
Dice the potatoes or slice them fairly thinly.
Remove the stem and seeds of the pepper, and chop.
Mix in all the other ingredients.
I fusing parsley and green (spring) onions, add more olive oil and lemon juice.
Optionally, you can use vinegar and sugar for this salad. You mix the vinegar and sugar first, let it stand for 10 minutes and pour it in the salad and mix it. And don’t tell anyone, because this makes the salad really tasty and different and nobody will know why.
Chopped Liver salad is expensive. But the characteristic European Jewish cooking is to combine inexpensive ingredients with something more costly, thereby enriching the diet while extending the servings. As chickens produce only a single liver, hard-boiled eggs and fried onions were added to make that single liver feed more people.
When my wife is not looking (or when I’m alone home), and see this Liver salad, I use ketchup and eat it with a spoon or with sliced bread on it. Or I spoon it straight from the pot. I love it, except I can’t overeat myself with this salad, because it’s heavy on the stomach. But this is truly my favorite salad all times.
Now a word about the identity or history of this recipe. The Crusaders were master in making the so called chopped liver salad and they ate it regular. But they used loads of onions at at least the double amount of eggs. This chopped liver salad is not a Jewish recipe, whatever anyone may claim.
1 lb (500 g) chicken livers, rinsed
Freshly ground pepper
3-4 medium onions, peeled and sliced thinly
¼ cup (60 ml) vegetable oil or 3 tablespoons goose (or chicken ) fat
3-4 hard-boiled eggs
Salt to taste
1 additional onion, peeled and sliced thinly (optional)
To kosher (or conform to Jewish dietary laws) the livers, burn them gently over an open fire and sprinkle with salt to remove any remaining blood.
Add some freshly ground pepper.
Fry the sliced onions in the oil or fat until golden brown.
Remove with a slotted spoon and set aside.
Reheat the oil or chicken fat, add the livers, and fry just until they lose their pink color.
Remove from the heat.
Return the onions to the pan, add salt, and allow to cool.
Grate or grind the livers with the onions and eggs.
Do not use a food processor.
Taste and add salt if necessary.
If desired, fry the additional onion until golden and sprinkle some water on top to fry until crisp (be careful of the spatter!).
Serve the chopped liver with the crisp fried onion on top.
This is a very nice, simple and fresh salad, which can belong on every table, when you want to have nice salads, especially for the kids (and me). The recipe is simple, easy and fast to make with a maximum impact for your guests and family (or yourself), not to forget healthy.
½ teaspoon salt
2 tablespoons mint leaves, crushed; or chopped dill
The farmers who first planted avocado trees on the coastal plain in the 1920s mashed the fruit into a pulp, added some chopped green (spring) onion, and flavored it with salt and lemon juice. Sometimes chopped hard-boiled eggs or mayonnaise were added to the pulp . The avocado soon became a winter delicacy.
The usual way of serving avocado in Israel is mashed, salted, and spread on a slice of bread. In addition to lemon juice, one can add crushed garlic, horseradish, paprika or chile pepper, Zhoug, soft white goat cheese, yogurt, sour cream, smoked salmon, or Labaneh, as in the following recipe.