“Excerpted from SHUK by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon.”
Serves 3 or 4
active: 15 min
I’ve probably eaten a chopped salad every day of my life (once I moved past baby food). My mother, who added carrot and kohlrabi to hers, took great pains to chop her salad finely and evenly. As she got older, her “chopped” became more like “chunked,” but it still tasted great. If you’ve never made an Israeli salad before, this recipe will serve you well as a guide to the flavor profile. Use it as a template for your own variations . . . and challenge yourself to cut everything into a perfect quarter-inch.