A few weeks ago, we had very hot weather on Shabbos. It was one of those weeks that boasted a potpourri of weather patterns. We had rain, cold, overcast skies, bursts of sunshine and then a 40 degree rise in temperatures from Friday to Shabbos.
We just did not have enough time for our bodies to acclimate to nearly ninety degrees F on Shabbos.
I had bought a watermelon to greet the warm weather and Shabbos morning, on the spur of the moment, I decided to serve the watermelon as a salad rather than as a dessert. I remembered having a delicious watermelon salad at my friend, Sallie’s house several years ago. I didn’t remember anything about the other ingredients in Sallie’s salad, just that I had really enjoyed her watermelon salad.
I ran the idea of creating a watermelon salad by Ruti, our Shabbos house-guest from Jerusalem.
She had one word for the idea. Muzar. Strange.
That didn’t stop me. I looked in my refrigerator. I had jicama, mint, scallions and blood oranges in addition to the watermelon. So, I cut everything up, placed the salad bowl in the refrigerator and waited for inspiration to set in for the dressing.
Inspiration is the mother of invention, The salad was refreshing, delicious and beautiful.
Oh, and Sallie joined us with her family for Shabbos lunch. At first all our guests remarked, “So, we’re the guinea pigs for the blog?”, to which I simply said “yes!”.
But then, Sallie tasted the salad and just said, “Wow!”
That made my day. The ingredient combinations may be muzar, but Sallie’s declaration of wow confirmed that this recipe would be a keeper.
watermelon, cut into cubes (about 4 cups)
jicama, peeled and cut into small cubes
scallions, washed and cut into 1″ sections
mint, soaked and rinsed (optional) (see kosher notes)
2 blood oranges, peeled and cubed
1-2 teaspoons kosher salt
dash of pepper
lemon juice or cider vinegar
drizzle of oil (optional)
Cube watermelon and cut jicama into small strips or cubes using wavy crinkle cutter. Clean and rinse scallions and mint. Sprinkle kosher salt and pepper over ingredients. Drizzle with lemon juice or cider vinegar. Lightly drizzle with oil.
Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ on the proper checking of herbs and some disallow the use of fresh herbs altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing herbs such as mint.