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When it is too hot to cook, slip summer salads onto your Shabbat table. These two refreshing salads work well on their own or alongside your Friday night main course.
The first recipe is for an herby melon salad made with cantaloupe, honeydew and other muskmelons such as Sharlynn, Canary and Galia, from a Bay Area farmers market favorite’s new cookbook, “Full Belly Farm & Kitchen” by Amon and Jenna Muller. They recommend making the salad with multiple types of muskmelons.
The second recipe is based on muhammara, a Middle Eastern dip made with red bell peppers, walnuts and pomegranate molasses. The dip becomes a sauce in this recipe, features some untraditional additions and is paired with chickpea pasta for extra protein.
Aleppo chili flakes and pomegranate molasses are available in specialty, Middle Eastern, kosher and other markets. Note: If you use red pepper flakes instead of Aleppo chili flakes, reduce the quantity by half.
Muskmelon Salad with Cucumbers, Shallots and Garden Herbs
Adapted from “Full Belly Farm & Kitchen”
Serves 6-8
- 2 shallots or half small red onion
- 3 Tbs. red wine vinegar
- ⅛ tsp. fine sea salt
- 4-5 lbs. cantaloupe, honeydew or other muskmelons (about 2-3 medium)
- 1 English cucumber, 14-16 oz.
- 1 cup flat-leaf parsley leaves
- ½ cup fresh mint leaves
- ¼ cup fresh tarragon or basil leaves
- 2-4 Tbs. extra virgin olive oil, or to taste
- Coarse sea or kosher salt to taste
- Aleppo or other chili flakes to taste, optional
Slice shallots into very thin rounds (about ½ cup). Place in small bowl. Stir in vinegar and fine sea salt. Let sit at least 10 minutes.
Cut melons in half. Remove seeds and rind. Cut flesh into ¾-to-1-inch pieces (about 5-6 cups of cubes). Peel cucumber and cut into two long halves. Use a spoon to scrape out seeds. Cut on the diagonal into ¼-inch slices.
On a large platter or in a serving dish, layer melon and cucumber. Scatter parsley, mint and tarragon (rip larger leaves in half) over top. Use a fork to place pickled shallots on top (reserve liquid). Drizzle with oil and the reserved vinegar to taste. Sprinkle with coarse salt and optional chili flakes. Toss if desired. Serve immediately.
Make ahead: Prepare shallots, cucumber and melon. Refrigerate separately for up to a day.
Muhammara-Style Pasta Salad
Serves 4-6 as main dish or 8-10 as a side
- 1 1lb. package chickpea fusilli or penne pasta (or similar)
- 2 Tbs. plus ½ cup extra virgin olive oil
- 1 cup raw walnut halves
- ½ cup plain panko-style regular or gluten-free breadcrumbs
- 2 lbs. red bell peppers (about 6 large), seeded and chopped
- 1 large onion (8 oz.), chopped
- 2 tsp. coarsely chopped garlic
- ⅓ cup pomegranate molasses
- 3 Tbs. lemon juice, plus as needed
- 2 Tbs. tomato paste
- 2 tsp. ground cumin
- 1½ tsp. salt, plus as needed
- 1 tsp. ground coriander
- 1 tsp. Aleppo chili flakes (or ½ tsp. red pepper flakes)
- 1 tsp. smoked or regular sweet paprika
- ½ tsp. coarsely ground black pepper
- ¼ tsp. ground allspice
- 4 cups roughly chopped arugula or baby spinach
- ¼ cup pomegranate seeds, optional
Prepare pasta according to package directions. Drain. Toss in 2 Tbs. olive oil. Set aside.
Using a food processor, chop walnuts until fine. Transfer to large bowl. Add breadcrumbs to processor. Chop fine and put in same bowl. Place red bell pepper, onions and garlic in processor. Chop fine. Stir into nuts and breadcrumbs. Mix in pomegranate molasses, lemon juice and tomato paste. Stir in cumin, salt, coriander, chili pepper flakes, paprika, black pepper, and allspice. Mix well.
Toss sauce with pasta. Taste. Add salt or lemon juice as needed. Before serving, stir in arugula and garnish with pomegranate seeds. Serve chilled or at room temperature.
Make ahead: Sauce and pasta can be prepared a day ahead. Store separately in refrigerator.