LIGHT & LOCAL
My neighbor invited me to join the Newcomers Club of Honolulu (which, obviously, isn't just for newcomers, because I've lived here all my life). The Recipe Group, to which I belong, has been enjoying some wonderful luncheons featuring different countries. In January, we had a six-course African meal. Last month, we made dishes from Provence. Our next project will feature Jewish foods. I'm preparing Healti Israeli Salad.
This salad is served with grilled chicken or fish falafel in pita bread, or sometimes just with a small wedge of feta cheese. Middle Eastern cucumbers are the favorite choice for this salad. However, the Japanese cucumbers readily available here are an excellent substitute because of their crisp, sweet and tender skin.
This salad makes use of just a little pickled herring — found in jars in many supermarkets — to add a salty contrast to the sweetness of the fresh vegetables.
HEALTI ISRAELI SALAD
In a mixing bowl, combine cucumbers, peppers, tomatoes, jicama, chives and parsley. In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper, and drizzle over salad. Mix in capers and the cut-up herring. Serve on a bed of Manoa lettuce.
Makes 4 servings.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or firstname.lastname@example.org. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.