Shalom Life | May 26, 2015

The Perfect Meal with Jewish Celebrity Chefs: Day 2

We celebrate five of the world's best Jewish chefs - Day 2: Jamie Geller.

By: Ashley Baylen

Published: May 24th, 2011 in Culture » Food » Interviews

The Perfect Meal with Jewish Celebrity Chefs: Day 2

Five of the world’s most celebrated Jewish chefs have joined Shalom Life in creating “The Perfect Meal.” Each chef has supplied one of their original recipes: Jeffrey Nathan (soup), Jamie Geller (Salad), Steven Raichlen (Appetizer), Susie Fishbein (Entrée), and Joan Nathan (Dessert).

Join us over the next five days and watch this wonderful five-course meal unfold. Use these recipes individually or together in an attempt to create “The Perfect Meal” to share with friends and family.

Second Course: Salad

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Jamie Geller presents Goat Cheese Walnut Salad (6-8 servings)

Prep: 12 minutes

Cook: none

Chill: none

Exotic yet easy dishes seem to be Aunt Tamara's specialty. I'm grateful to her for introducing me to this marvelous salad. Goat cheese is so soft and creamy and has a distinctive flavor that is special in salads, sandwiches and even pizza.

2 (5-ounce) packages mixed field greens

11/2 cups dried cranberries or Craisins

1 small red onion, thinly sliced

1 (5.5-ounce) log soft fresh goat cheese, crumbled

11/2 cups walnuts

For Dressing:

21/2 tablespoons red-wine vinegar

1 tablespoon Dijon-style mustard

1/2 tablespoon fresh thyme, finely chopped

7 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1. Mix greens, cranberries and onion in large salad bowl. Sprinkle cheese and walnuts over salad mixture.

2. For dressing, mix vinegar, mustard and thyme in small bowl. Gradually whisk in olive oil season with salt and pepper.

3. Toss dressing with salad immediately before serving.


To bring out a nice roasted nutty flavor, place the walnuts in a shallow baking dish and roast them in the oven for 10 minutes at 350F.

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