As Chanukah rolls around and shopping for the kids and grand-kids is a priority, it’s not too early to decide what you will serve this year at your annual Chanukah party. As cooks and hostesses we always try to add a new dish or two.
Chanukah is known as the “Festival of Lights” and fried foods are “de riguer”. In addition to the tradition of serving potato pancakes, better known as latkes in Yiddish, include bowls of sour cream, applesauce and a mixture of cinnamon and sugar for sprinkling. If you’ve never tried a parsley pancake or a zucchini pancake, experiment and give your guest some variety. Doughnuts (“sufganiyot” in Hebrew) are traditional Chanukah treats because they are cooked in oil and remind us of the miracle of the holiday.
Tuna fish salad is always a great accompaniment to this meal. The secret to good tuna is to add fresh lemon juice. A smoked salmon pizza is also a good choice. Add a great chopped salad and the meal is complete.
• 1 C chopped, toasted walnuts
• 2 C finely chopped Italian parsley (approximately 2 bunches)
• ¾ C chopped, pitted kalamata, Greek, or niçoise olives (about 1 1/4 cups with pits)
• ½ C minced scallion (about 1 bunch)
• 1 C peeled, seeded, and chopped tomato (2 large)
• 1 C chopped ripe avocado
• ’1 C chopped radishes
• 1/3 C extra virgin olive oil
• 1/3 C fresh squeezed lemon juice
• ½ t cumin powder
• ½ t red chili flake
• Kosher salt and coarsely ground black pepper to taste
- Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
- Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to purée it.
- Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the tomatoes, radishes and avocado.
- Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.
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