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Israeli Salad with Punchy Lemon Garlic Vinaigrette

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Servings 4 servings
Calories 221 kcal

Equipment

  • 1 blender

Ingredients
  

Anchovy Garlic Dressing

  • 6 anchovies, packed in olive oil, drained and coarsely chopped
  • 2 small garlic cloves, grated on microplane or pressed through garlic press
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons lemon juice, freshly squeezed
  • 1 Tablespoon honey
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 1/2 cup extra virgin olive oil

Salad

  • 2 small shallots, peeled and thinly sliced
  • 2 cups cherry tomatoes,
  • 1 Tablespoon freeze dried tomato powder, optional
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 6 small Israeli or Lebanese cucumbers,
  • 1/3 cup Kalalmata olives,
  • 1/4 cup fresh dill, loosely packed
  • 1/4 cup fresh basil, loosely packed
  • 1/2 cup croutons

Instructions
 

Anchovy Garlic Dressing

  • Place chopped anchovies, grated garlic, vinegar, lemon juice, honey and salt into blender jar. Blend on high speed until the anchovies are fully pureed and the mixture is smooth. Stop and scrape down the sides of the blender as needed.
  • With the blender running, slowly drizzle in the olive oil, until thick and fully emulsified. Transfer to small jar. Dressing can be made in advance and stored in the fridge for about a week.

Salad

  • Peel and thinly slice shallots into rings. Place in a small bowl and toss with 2 tablespoons of the dressing. Let them sit and marinate while you prepare the rest of the salad—this step softens their sharpness and adds flavour.
  • Place croutons in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until coarsely crumbled. Set aside to sprinkle just before serving for maximum crunch.
  • While the shallots are marinating, halve the cherry tomatoes and place into a large mixing bowl.
  • Quarter the cucumbers lengthwise and cut into 1/4 inch slices. Add to mixing bowl with tomatoes.
  • Place Kalamata olives on a cutting board and use the flat side of a large knife to gently press until they split. Remove pits and coarsely chop. Add to mixing bowl.
  • Coarsely chop dill and basil and add to mixing bowl. Add the marinated shallots to the bowl. Drizzle with 2-3 more tablespoons of dressing and toss to combine. Taste and adjust seasonings. Add more salt and pepper if needed. Salad can be made ahead and left at room temperature for 1-2 hours before serving.
  • Just before serving, sprinkle crushed croutons over salad.

Notes

The recipe makes more dressing than you will need. It keeps well in the fridge for about 2 weeks. It makes a delicious dip for crudités.

Nutrition

Calories: 221kcalCarbohydrates: 17gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 727mgPotassium: 415mgFiber: 2gSugar: 9gVitamin A: 806IUVitamin C: 27mgCalcium: 62mgIron: 2mg
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