In her first cookbook, Peas, Love and Carrots, author Danielle Renov (of the popular blog of the same name) says that in Israel, where she lives, this salad is so popular that it can be found in just about every Kosher dairy restaurant. Now that I know this exists, I’m pretty upset that we here in America have willingly accepted half-assed Caesars as our unofficial national salad, when we could be eating a whole-assed salad like this one. Why settle for stale croutons when we could be having cubes of fried cheese?
Reprinted from Peas, Love and Carrots: The Cookbook (2020) with permissionfrom ArtScroll Mesorah Publications
For the dressing:
For the salad:
Combine blueberries and vinegars in a bowl or jar. Using a spoon, smush blueberries a bit to help them open up and release their flavor into the vinegars. Add remaining dressing ingredients to the bowl or jar; whisk well or shake to combine. Refrigerate until 15 minutes before you want to dress your salad.
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