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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Romaine, Mint and Ricotta: A Salad Combination that Steals the Show

By Betty Rosbottom





JewishWorldReview.com | Salads are quintessential summer fare. They can begin or anchor a meal or play supporting roles as sides to main courses. For the latter, I typically toss fresh greens in a vinaigrette dressing or drizzle them with lemon juice and olive oil. Such salads are always good and dependable, but they never steal the show. Recently, however, I have been serving a simple romaine salad that has been garnering plenty of attention. The salad's popularity is due to two unexpected ingredients: fresh mint and ricotta.


I stack romaine leaves on top of each other, cut them lengthwise into wide strips (discarding the tough center veins), then combine these with finely julienned mint leaves. Next I sprinkle this duo with bits of ricotta and add some halved grape tomatoes. Finally, the whole mixture is tossed with fresh lemon juice and olive oil, and then seasoned with coarse salt and pepper.


Each time I have served this salad, guests have taken a bite, paused, and tried to figure out what was adding such a refreshing note. Some have guessed that it was mint, others have not, but all have loved this unusual addition. The contrasting textures -- the crunch of the romaine leaves paired with the salty creaminess of ricotta -- also add to the salad's appeal. The tomatoes provide some visual pizzazz with their rich crimson hue.



As final touches, I sprinkled the gratin with some toasted breadcrumbs to add more texture and with minced chives for color.


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I have served this salad as a garnish and offered it as an accompaniment to fettuccine tossed with steamed summer vegetables and Parmesan cheese. It would be just as tempting alongside grilled salmon or even as a partner to a chilled summer soup. This is salad season, and this one is definitely a keeper!





ROMAINE, MINT AND RICOTTA SALAD


  • 2 medium heads romaine lettuce (about 1 1/4 pounds total)

  • 1/3 cup thinly julienned mint leaves (see note)

  • 4 teaspoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1/3 cup ricotta (see note)

  • Kosher salt and freshly ground black pepper

  • 12 grape tomatoes, halved


Remove the leaves from the head of romaine and rinse, then pat dry. Stack 3 to 4 leaves on top of each other, then cut 1/2 inch wide strips lengthwise from the leaves. Cut out and discard the tough center veins from all but the small inner leaves. Continue until you have 4 cups well-packed strips. (Save any extra romaine leaves for another use.) Place romaine strips in a salad bowl along with the julienned mint, and toss well to combine. Cover with several dampened paper towels and refrigerate 30 minutes or up to 1 hour to chill.

Break the ricotta into small pieces and sprinkle these over the romaine and mint. Then drizzle lemon juice and olive oil over the mixture. Add the tomatoes. Season with 1/4 to 1/2 teaspoon salt and several grinds of pepper. Toss well until the ricotta has broken into small bits. Serve immediately. Serves 4.

Note: To julienne mint leaves, stack 3 to 4 leaves on top of each other, then, starting at the base of the leaves, roll up tightly into a cylinder like a cigarette. With a sharp knife, slice the roll into very thin strips.

Note: Extra ricotta is good tossed with warm strands of pasta along with grated Parmegiano Reggiano, butter, pareve sausage, chopped fresh tomatoes and torn basil leaves.


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© 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.