Here is the most popular salad among the children in my family, Saba Zion’s Salad. “Saba” means grandfather in Hebrew. My father is a humble cook and master of seasoning. He made his grandchildren fall in love with raw vegetables.
It’s such a blessing to see my boys attack a bowl of raw vegetables as if it was a a cookie jar. After they gobble the veggies, they start fighting over the juice, the lemony dressing that is left in the bottom of the bowl. Lemon plays a major role, it pickles the vegetable and gives them a zesty flavor.
If you ask Leo what is so good about this salad, he’ll say that it’s sour and crunchy and awesome, all at the same time.
My father prepares it with many different kinds of vegetables – bell peppers, cucumbers, fennel, kohlrabi, carrots, celery, radishes, cauliflower, turnips – but it can be made with just one or two vegetables. I pack a small portion in a container and add it to their lunch bag.
Root vegetable salad
- 1 fennel bulb, sliced thinly lengthwise (I soak it in water with salt for 5–10 minutes to clean and lightly salt it.)
- 5 –10 radishes
- 3 small carrots
- 1 small kohlrabi or half of a big one
- ¼ head cauliflower
- 2 lemons (about ½ cup lemon juice)
- Salt and pepper
- ¼ cup olive oil
- Small handful of parsley, finely chopped (dill or cilantro )
- Wash the vegetables thoroughly and peel the kohlrabi and carrots.
- Slice the vegetables thinly (you can use a japanese mandolin) and toss them into a large salad bowl. Separate the cauliflower into small florets or slice it lengthwise, add it to the bowl.
- Cut the lemons in half and squeeze them right onto the salad (use your hand as a strainer).
- Add olive oil, salt, pepper, and parsley, and toss – preferably with your hands – and serve.
-If you like spicy, add a few chili flakes.