Faith Kramer's Potato Sausage Salad (Photo/Faith Kramer)
Faith Kramer's Potato Sausage Salad (Photo/Faith Kramer)

This curried eggplant salad is a fresh twist on Israeli favorite sabich

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Warm weather makes me crave main-course salads, preferably ones with ingredients that can be made ahead of time.

The Potato Sausage Salad was inspired by the vinegar-based potato salad my grandfather made as a deli manager when I was growing up. Adding sausage, vegetables and a tangy mustard dressing makes it a full meal.

The Curried Eggplant Salad is a twist on sabich, an Israeli favorite: hard-boiled egg, hummus, eggplant and a sauce made from pickled mango with curry seasonings in a pita. The salad combines eggplant, eggs, mango, vegetables, greens and toasted pita with a curried hummus dressing.

Both feature assertive dressings that mellow when distributed over the salads. For milder dressings, cut back slightly on the amount of mustard and curry in the recipes. To reduce calories, serve the dressing on the side.

Potato Sausage Salad

Serves 6

12 oz. Polish or other smoked sausage, beef or turkey
24 oz. small red potatoes
½ lb. green beans
1 cup chopped red onion (¼-inch pieces)
1 cup chopped red, yellow or orange bell pepper (½-inch pieces)
Mustard dressing (see below)
8 cups mixed greens

Heat grill, grill pan or fry pan and cook sausage until charred with grill marks or well browned. (If sausage is not precooked, make sure it is cooked through.) Refrigerate.

Cut unpeeled potatoes in half. Steam until just cooked. Immediately run under cold water to stop cooking and drain. Refrigerate.

Cut green beans into 1-inch pieces. Steam until cooked but still crisp. Immediately run under cold water. Drain. Refrigerate.

Refrigerate chopped onion and pepper.

About 20-30 minutes before serving cut sausage in ½-inch slices and potatoes in 1-inch chunks. Prepare mustard dressing. Just before serving, combine sausage, potatoes, green beans, onion, peppers. Toss with dressing. Serve atop greens.

Mustard dressing: Whisk together 1 Tbs. minced parsley, 1 tsp. minced garlic, ½ tsp. salt, ¼ tsp. ground black pepper, ½ tsp. sugar, 2 tsp. whole grain (or coarse ground) Dijon mustard, 2 Tbs. white wine vinegar, ½ cup olive oil. Whisk again before using.

Faith Kramer's Curried Eggplant Salad
Faith Kramer’s Curried Eggplant Salad (Photo/Faith Kramer)

Curried Eggplant Salad

Serves 6

Eggplant marinade (see below)
1½ lbs. eggplant
6 hard-boiled eggs, peeled
3 cups 1-inch mango chunks
3 cups halved cherry tomatoes
3 cups chopped cucumber (½-inch pieces)
½ cup finely chopped red onion
⅓ cup chopped cilantro
⅓ cup chopped mint
4 cups arugula
4 cups baby spinach
3 pitas
Curried dressing (see below)

Make the eggplant marinade (below). Cut unpeeled eggplant into ½-inch slices and marinate for 20 minutes. Lightly oil grill, grill pan or fry pan and heat on medium-high heat. Work in batches if necessary. Cook slices, turning occasionally and basting with remaining marinade until eggplant flesh is totally soft when pierced with fork and has a nice char. Drain on paper towel-covered plate. Refrigerate.

Refrigerate eggs, mango, tomato, cucumber, onion, cilantro and mint.

About 20-30 minutes before serving, remove eggplant and eggs from refrigerator. Cut eggplant into 1-inch pieces. Slice eggs into eighths. Toast pita. Cut into eighths. Prepare Curried dressing (below). Combine eggplant, mango, tomatoes, cucumbers, onion, cilantro, mint, arugula, spinach and pita. Toss with enough dressing to coat to taste. Gently stir in eggs. Serve with remaining dressing on the side.

Eggplant marinade: Mix together ½ cup olive oil, ½ tsp. salt, ½ tsp. ground black pepper, ½ tsp. ground dried oregano, 4 Tbs. fresh lemon juice.

Curried dressing: Mix 1 tsp. curry powder with 2 Tbs. very hot water. Stir. Let sit 10 minutes. Whisk curry mixture with ¼ cup hummus, 2 tsp. minced garlic, ½ cup fresh lemon juice, ½ cup olive oil, ½ tsp. salt, ¼-½ tsp. cayenne (optional), ¼ tsp. ground black pepper and ⅛ tsp. sugar. Whisk again before using.

Faith Kramer
Faith Kramer

Faith Kramer is a Bay Area food writer and the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.” Her website is Contact her at [email protected].