BRUSH
Keeping It Clean

A while back our fearless leader and I were invited to join the Shaw "Mishpacha" ("the whole gang" in Yiddish) at a beautiful old mansion in Abington, PA. The extended Shaw Family got together for a great time of swimming, talking, laughing and of course, eating!

The following recipe is taken from that visit, a wonderful Israeli salad that is a particular specialty of our son-in-law's lovely cousin Michali. There is no real recipe, so with the aid of Paige's mother-in-law, Evelyn Shaw, and with Michali's help, not to mention a cookbook research session that spanned Pennsylvania, New Jersey, and Jerusalem, we figured out as close a version as we could to emulate that delicious dish.

Please read the whole recipe before you start.

Cut up the following:

• 2 large tomatoes, cut in very small pieces (1/3" cubes)
• 2 English or regular cucumbers, peeled and cut into cubes (1/3" cubes)
• 1 red, yellow, orange or green pepper, seeds removed and cut into cubes (1/3" cubes)
• 2 scallions, chopped white and green parts very fine
• 2 cloves garlic, minced
• 3 to 4 Tbsp. flatleaf parsley, minced
• Salt and pepper to taste
• 1 tsp. fresh mint, chopped (optional)

Combine all ingredients in a large bowl.

Prepare the dressing

Add to the vegetables:

• ¼ olive oil
• 2-3 Tbsp. fresh lemon juice

Mix all ingredients well and chill until ready to serve.

Serves: about 6.

Notes:

1. You could vary this recipe (and everyone does), by adding other fresh chopped vegetables your family likes, for example: ½ c. celery, 4 to 6 radishes, 1 Tbsp. cilantro, the zest of the lemon you juiced, etc.
2. This recipe is not set in stone. Amounts of vegetables can vary by occasion and audience, so, if you prefer one particular vegetable to another, just go for it. The only constant in every recipe is the use of tomatoes, cucumbers, peppers, and the lemon and oil dressing.

A Michal Aricha recipe with Cookie Lady variations