These and Those

Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem

Salad Recipes for Tu B’Shvat

Posted on January 5, 2014 by Chef David

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Tu B’Shvat

792369_10151228871551459_132322478_oIn honour of Tu B’Shvat, which will be celebrated when our students will be on break, the Community Lunch on Rosh Chodesh Shvat 5774 (2 January 2014) carried a theme celebrating the New Year of the Trees. The dishes served brimmed with fruit and nuts and the Seven Species of the Holy Land Israel (wheat, barley, grapes {raisins}, figs, pomegranates, olives & dates) were featured on a “tasters’ plate”, allowing all to enjoy all seven of the grains and fruit mentioned in the book of Devarim.

Following please find the recipes for the three delicious salads what were served at lunch:


Colourful Celery Salad

Nashim Magazine- Makor Rishon


1 large bunch celery
5 dried apricots
2 dried dates
¾ cup dried cranberries
¼ cup olive oil
Juice of a lemon
Teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
¼ cup salted cashews
¼ cup pistachios


Slice the celery and place in a large bowl.
Slice the apricots and dates into strips and add to the celery with the cranberries.
Mix together the olive oil, lemon juice, honey, salt and pepper and add to the celery. Mix well.
Sprinkle on top the cashews and pistachios.

Orange, Red Onion and Olive Salad
Servings: 8


6 large oranges
2 medium red onions
24 pitted Kalamata olives
2 teaspoons ground sumac
2 teaspoons ground cumin
2 teaspoons dried thyme (not ground)
6 tablespoons olive oil
1 small bunch fresh mint leaves


Peel oranges, removing all the pith. Cut oranges into thin circles and place in mixing bowl.
Peel and halve onions. Cut each half into thin slices.
Add onion slices to oranges. Add olives to oranges and onions.
Sprinkle spices and oil over other ingredients. Toss gently. Taste. Add salt if desired.
Arrange salad attractively in serving dish. Garnish with mint leaves. Serve chilled.

Bulgur with Carrots, Nuts and Dates
Servings: 10


2 cups quick cooking bulgur wheat
2 tablespoons olive oil
2 large carrots
¾ cup slivered almonds – toasted
3 tablespoons pine nuts – toasted
3 tablespoons unsalted shelled pistachio nuts
1 cup dried dates
Small bunch cilantro/flat leaf parsley


Pour bulgur into mixing bowl. Cover with 2 cups boiling hot water. Cover with foil. Let bulgur steam for at least 30 minutes. It will soak up the water and double in volume. If you add too much water by mistake, drain bulgur before using.
While bulgur is steaming: peel and trim carrots. Cut them into match sticks. Set aside.
Chop pistachios into small pieces in electric chopper or carefully by hand. Do not pulverize. Mix pistachios with toasted almonds and pine nuts. Set aside.
Chop dates coarsely.
Pour olive oil into skillet and heat over

medium-high flame. Add carrots and sauté until they are golden. Add nuts and continue cooking you can smell the nutty aroma. Add dates. Mix well. Add steamed bulgur to the skillet and stir thoroughly. Taste. Add salt one pinch at a time. Remove from heat. Cover mixture with a towel and then with skillet cover. Steam for 10 minutes.

Chop cilantro/parsley and stir into bulgur mixture. Spoon into a shallow serving dish.
Serve hot or at room temperature.
I suggest you adapt the recipes to suit your palate and pocket, as I did, and welcome any questions you might have!