At The Studio: Pilpelchuma Salad

At The Studio: Pilpelchuma Salad

I'm getting better and more creative when it comes to lunches at QUITOKEETO. Soups are the easiest, and I bring them most often. But, I also love a good, substantial salad. Today's was inspired by the pilpelchuma paste in Yotam and Sami's Jerusalem. A friend gifted me a jar a couple of years ago, and I've been making and adapting it since. It's strong and dynamic with ancho and sweet paprika depth, heat and feistiness from cayenne, and a lot of garlic coming together in a brick-red smear. Pilpelchuma. I add it to all sorts of preparations, and worked it into yogurt for a simple salad dressing here. Of the components in this salad, the paste takes the most time to prepare. That said, you can make quite far in advance, it keeps for a week or so. Once you've made the paste, a salad like this comes together fast. Along with a little ice pack, I bring the romaine lettuce, mung beans, seeds, hard-boiled egg, and any other toppings in one large Mason jar, and then the dressing in another smaller jar. A quick toss, and you've got a beautiful, vibrant salad. It's a good one for work, or picnic, or potluck. I posted the recipe here.

Pilpelchuma Salad

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I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Heidi Swanson

Comments

Dear Heidi,
one of the benefits of living in Europe is that I am under the first people who are able to read your beautiful recipes. And apparently I am the first to write a comment as well. I didn't hear about Pilpelchuma before but I am always a big fan of spicy pastes and sauces. This time of the year I am craving nutty grains like farro and I was looking for a pesto or something like that to spice up a salad or maybe a risotto. So I will definitely give this recipe a go. Is there more information about this paste in the Jerusalem cookbook? Greetings, Hanna

HS: Hi Hannah - yes, there absolutely is. He goes into the historic context of the paste, and a few suggested uses. Page 302.

Hanna

Looks good!

Melanie

Wow this looks amazing! I have never heard about Pilpelchuma but it looks delicious!!! Thanks for the recipe!!! Love katie

Katie

I am a big lover of Ottolenghi's pipelchuma, and your idea on using it is great - I can see it going beautifully with the hard-boiled eggs. Anyone getting to taste of your lunch is extra lucky.

Ksenia @ At the Immigrant's Table

I have never heard of Pipelchulma, but it sounds delicious! I will have to source it here in the UK, or find a recipe to try it!

HS: Hi Bella! There is a version embedded in the salad recipe. Different versions have assorted ratios of spice/garlic. This one isn't shy.

Bella's Secret Kitchen

Hi Hiedi,
it's so funny, I was looking at the name of your post and thinking to myself "what the hell is pilpelchuma" but then when I read it again slowly I realized it was pilpel chuma. Of course I know Pilpelchuma, I used to eat a lot while I was growing up in Israel. I totally forgot about this yummy condiment until you brought up. I will try to make it tomorrow and report back asap. Thank you!

Shelly

Oh thank you Heidi! I'm always looking for new packable lunches and this is lovely.

Malia

This seems like a great recipe to spice up my boring work lunches! On an unrelated note, where did you get the small brass (?) leaf plate from? I love it!

HS: Thanks Kelly - I tend to pick up all sorts of little things for the table at flea markets and yard sales, etc. Just keep your eyes peeled :)

Kelly Fox

What a wonderful salad!

Shana

looks good. as do the shots of you up at MILL on 24th! :)

;) Thanks Maggie.

maggie

This salad looks delicious, Heidi! Beautifully photographed too :)

Sarah | Well and Full

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