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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

A salad that combines the best of winter's produce: Crisp, sweet, slightly creamy pear flavor contrasts with Belgian endive and frisee, toasted walnuts

By Diane Rossen Worthington





http://www.JewishWorldReview.com | Frisee and Belgian endive go together nicely. After all, they are both from the chicory family. Sometimes mistaken for escarole that has broad leaves, frisee is really curly endive with frilly, slightly peppery leaves. This member of the chicory family -- that also includes radicchio, Treviso and Belgian endive -- has white roots and green spiky leaves. Ask your green grocer to point it out if you're not sure of what it looks like.


Belgian endive (pronounced "ON-DEEV"), with its tight stalk, is pretty easy to find at the market. Choose crisp, firmly packed heads that are white or pale yellow in color. Red endive should be brightly colored with no wrinkled leaves. If the endive is very green, it might be bitterer than the lighter colored endive stalks.


I like to wrap the stalks in paper towels in a lock-top plastic bag to keep them fresh. Right before using, wipe the outer leaves with a damp paper towel. Remove any torn or damaged leaves, trim the bottom, and use them as the recipe suggests.



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Here's a salad that combines the best of winter's produce. I like the crisp, sweet, slightly creamy pear flavor contrasting with the Belgian endive and frisee and the toasted walnuts. If you want a more delicate blue cheese flavor, freeze the cheese for 15 minutes and then grate it over the salad just before serving. This is really a nice beginning to an elegant dinner. It is equally delicious as the ending to a dinner with its fruity, sweet flavor notes.





TWO ENDIVE SALAD WITH PEARS, WALNUTS AND BLUE CHEESE


Servings: 4-6


Dressing:


  • 3 tablespoons sherry vinegar

  • 1 tablespoon lemon juice

  • 2 teaspoons Honey Dijon mustard

  • 1/2 cup olive oil

  • Salt and freshly ground black pepper




  • 1/2 cup walnuts or candied walnuts or pecans

  • 1 medium head baby curly endive or Frisee, rinsed, dried and torn into bite-size pieces

  • 6 Belgian Endive, ends removed and thinly sliced into vertical strips

  • 1 medium pear, peeled, cored and sliced

  • 1/2 cup crumbled blue cheese or grated blue cheese


1. In a small mixing bowl combine the vinegar, lemon juice and mustard, and whisk to combine. Add the oil and whisk it in slowly until it is emulsified. Season with salt and pepper. Taste and adjust the seasonings. Reserve.

2. If using plain walnuts, preheat the oven to 350 F. Place the walnuts on a baking sheet and toast for 7-10 minutes or until lightly browned and aromatic. Reserve.

3. In a salad bowl, combine the lettuce and endive with the pears and the toasted walnuts. Sprinkle or grate the blue cheese over the salad.

4. To serve, drizzle the vinaigrette over all and toss to mix well.

Advance Preparation: May be prepared up to 4 hours ahead through step 3, covered and refrigerated. The dressing can stay at room temperature.

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