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Fresh herb salad with seeds. (Glenn Koenig / Los Angeles Times) |
The Hanukkah menu revolves around oil -- it's the symbol of the holiday. But that means when you're planning a menu you need to think of a dish that will cut through some of that richness. Something like this light salad of bitter herbs and toasted seeds from cookbook writer Phyllis Glazer.
Fresh herb salad with seeds is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's. We’ve also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, including world-famous pastry chefs and home cooks.
Each book is $4.99. They are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.
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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.
Fresh herb salad with seedsTotal time: 25 minutes
Servings: 4
1/2 cup fresh mint leaves
1 1/2 cups Italian parsley leaves
1 cup cilantro leaves
3/4 cup basil leaves, preferably purple basil, torn into pieces
4 cups chilled baby salad leaves
2 to 3 radishes, thinly sliced
3 tablespoons shelled sunflower seeds
1 tablespoon sesame seeds
2 tablespoons extra-virgin olive oil
