In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chicken Salad Nicoise is a hearty combination of flavors, colors and textures

By Diane Rossen Worthington

http://www.JewishWorldReview.com | This Provencal salad is said to originate in the city of Nice, France. The classic salade nicoise is made with tuna, but I prefer the lighter taste of chicken. A hearty combination of flavors, colors and textures makes this an excellent main dish for lunch, dinner, or a late-night supper. If you're having any event where you want a main dish salad that can be made ahead, this is it.

There are different ways to present this salad. It can be served on a bed of lettuce with the vegetables grouped together along with the eggs, chicken and black olives. I prefer to mix all of the salad ingredients together and dress it with an assertive citrus vinaigrette. The eggs, tomatoes and basil are arranged around the salad to provide a colorful garnish. More dressing can be served on the side.

It's easy to julienne vegetables, once you know how. To julienne a vegetable cut it into a rectangle and then cut into thin slices one way and then cut into thin slices the other way creating long, thin slices that look pretty in the salad. You can also use a mandoline.

Make sure to cook the hard-boiled eggs so that they have a bright yellow center that offsets the other colors in the salad. The best method is to bring the eggs to a boil and then turn off the heat and cover them for 8 minutes. Refresh with cold water and then cool and peel.


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Nicoise olives are small, dark and oval-shaped. Their briny meatiness add a unique and defining signature to this zesty vegetable and chicken mixture. You can find nicoise olives that are grown in France or Morocco in most super markets.

For a festive entree, serve the salad with crusty French rolls. To drink, why not a chilled Sauvignon Blanc or a French Rose?


Serves: 6 to 8

  • About 3 cups chicken stock and/or water

  • 1/2 teaspoon salt, if using water

  • 3 whole chicken breasts, boned

  • 1 pound red-skinned potatoes

  • 1/2 cup cut-up green beans (1 1/2-inch pieces)

  • 2 medium carrots, peeled and julienned

  • 1 small red sweet pepper, seeded and julienned

  • 1/2 cup nicoise olives

  • 1 small red onion, thinly sliced and then cut into 1 1/2-inch pieces

  • 2 tablespoons capers, rinsed and drained

  • 2 tablespoons finely chopped fresh chervil or basil

  • Feshly ground black pepper


  • 2 medium garlic cloves, minced

  • 2 teaspoons Dijon mustard

  • 2 tablespoons finely chopped fresh chervil or basil

  • 2/3 cup fresh lemon juice

  • 1 cup extra-virgin olive oil

  • Salt and freshly ground black pepper


  • 3 hard-cooked eggs, quartered

  • 2 small tomatoes, each cut into 6 wedges

  • Fresh basil leaves and flowers

1. In a medium skillet with high sides or a large saucepan, bring the chicken stock or water or a combination of chicken stock and water to a simmer. If using water only, add the 1/2 teaspoon salt.

2. Add the chicken breasts; they should be fully immersed in the liquid. Simmer just until tender, 10 to12 minutes. Remove from the heat and let the chicken cool in the liquid. Drain, remove and discard the skin, and shred the meat by tearing into long, thin pieces. Place in a large bowl.

3. In a large pot, combine the potatoes with water to cover generously. Bring to a boil and cook until tender but slightly resistant when pierced with a fork, 20 to 30 minutes. Drain and let cool. When cool, peel and cut into julienne. Add to the bowl with the chicken.

4. Bring a medium saucepan full of water to a boil. Immerse the green beans and cook until tender but slightly resistant, 5 to 7 minutes. Drain and place in ice water to stop the cooking. When cool, drain well, pat dry, and add to the chicken and potatoes.

5. Add the carrots, red pepper, olives, red onion, capers, chervil or basil, and pepper to taste to the chicken. Toss to combine.

6. To make the dressing, in a small bowl, combine the garlic, mustard, chervil or basil, and lemon juice. Slowly whisk in the olive oil until thoroughly combined. Season with salt and pepper.

7. Add just enough dressing to the salad to moisten it. Toss carefully to combine, making sure not to break up the capers. Taste for seasoning.

8. Mound the salad high in a large, shallow bowl. Alternate the egg wedges and tomato wedges around the outside edge. Garnish with chervil sprigs or basil leaves and serve. Pass the remaining dressing at the table.

Advance Preparation: This salad may be prepared through step 5 up to 6 hours ahead, covered and refrigerated, making sure that the potatoes are at the bottom of the bowl. The dressing may be prepared and kept covered at room temperature. The salad may be made completely ahead, including the garnish, up to 2 hours before serving and refrigerated.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.