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Legend has it that the Cobb salad was the result of a midnight kitchen raid by a hungry restaurant owner, namely Robert H. Cobb, at Hollywood’s Brown Derby restaurant. Brown Derby was a restaurant chain popular in the golden age of Hollywood. The chain lives on in Ohio and Orlando. Although the original Brown Derby in Hollywood, which was shaped like the classic round hat, is long gone, the legendary midnight snack that became the Cobb salad lives on and is going strong on menus all across the country. This Deviled Egg Cobb Salad with Smoked Salmon Matzah Tartines makes the perfect all-in-one Passover meal.
The salty crunch that usually comes from bacon is replaced with roasted, salted sunflowers. For more smokiness, the optional addition of smoked Gouda is delectable.
Deviled Egg Cobb Salad
Brown Derby Dressing
1. Hard boil four eggs. I like to use J. Kenji Alt’s method. While the eggs are cooking, you can prepare the salad dressing.
2. In a jar with a lid mix all the dressing ingredients together: canola or grapeseed oil, extra virgin olive oil, red wine vinegar, fresh lemon juice, dry mustard, Worcestershire sauce, white granulated sugar and minced garlic. Add a 1/4 tsp. of salt and pepper. Taste by dipping a leaf of lettuce into the dressing. Adjust salt and pepper to taste.
3. You can toss the salad together in a bowl or set it out on a platter in horizontal layers. Chop the washed and dried lettuce into bite-size pieces. Chop the tomatoes into small cubes and sprinkle with a pinch of kosher salt. Cut the avocado in half and save half for the matzah tartines. Cube the avocado in the peel with a butter knife and then scoop it out with a soup spoon. Lay out each ingredient along the platter. Sprinkle four tablespoons of sunflowers over the avocado. If you are using cheese, grate or make small cubes of cheese to add to the salad either on the platter or separately in a dish to be added at the table. I like to serve the dressing on the side so everyone can put on as little or as much as they like.
4. Now prepare your deviled eggs. Peel the eggs and cut them in half from top to bottom. Put the yolks into a bowl and add the mayonnaise, sour cream, dry mustard and a pinch of salt. Mash it all together until smooth.
With a spoon, add a dollop of filling to each egg. You can also pipe the filling if you want to get fancy, but I like to just use a butter knife to cleanly even off the filling in each egg so it looks like a regular egg. I save the extra filling for my tartines.
6. In a few small bowls set out your tartine spreads: the soft herb cheese, the extra deviled egg filling (topped with the lemon zest) and mashed avocado topped with a little finishing salt. (Kosher salt is good, or some Maldon sea salt or smoked salt.) Put the smoked salmon on a plate.
The matzah tartines can be assembled at the table to keep the matzah crisp.
Read more delicious Passover recipes here!
There can certainly be challenges when melding two faith traditions, and at no time of year does that seem more evident than when Passover and Easter overlap. This is no coincidence, as the Last Supper is thought to possibly have been a seder meal, and the holidays share a great deal of symbolism and significance. But what are you to do when preparing a meal for your relatives on Easter that also needs to be kosher for Passover? What if you’re attending an Easter meal but your family is keeping Passover? Here’s the perfect recipe to share with your host so they can plan a meal that’s sensitive to Passover without giving up any of the delicacy of a big Easter meal.
Passover is the most widely celebrated Jewish holiday, so while many Jews are non-observant during the rest of the year, Passover is a time when it can feel good to participate in a holiday outside the synagogue that has clear rituals around food. Not everyone follows these restrictions in the same way, and it’s a time when you have the ability to decide how to observe the traditions on your own terms. For example, I’ve seen family members order shrimp Caesar salad, hold the croutons, during Passover, or a cheeseburger—no bun.
In my house growing up, it wasn’t a Jewish holiday if the menu didn’t include brisket, which for us meant my mom’s chili sauce, onion soup mix and preserves concoction, which is truly delicious, and still one of our go-to favorites. But there’s another side to brisket: slightly less sweet, more southern and savory, and a great opportunity to let the oven do a lot of the hard work for you. What’s great about this recipe is that it will scratch the itch of your Jewish guests, to whom brisket is a holiday tradition, while also being a hearty main dish in an Easter celebration. By tweaking the recipe to be a bit more modern, everyone will be satisfied and not feel like they’re missing out on any dishes that might not be kosher for Passover.
This is actually a great time of year to buy a brisket, as traditional Irish Corned Beef, often served on St. Patrick’s Day is made from the same cut of meat, and so is more widely available. The brisket is a cut of meat from the chest of the cow and has a great deal of connective tissue, so most recipes you’ll find use a “low and slow” approach in order to get the most tender end result. When buying a cut of meat, they are usually listed as either “first cut/flat cut” or “second cut/fat end.” Either is fine for this approach, although I prefer the fattier cut. Most Jewish style brisket dishes are a type of pot roast, but a southern style brisket usually starts with a dry rub, as this one does. Brisket is best when it’s made ahead of time: You can even make ahead and freeze until the day of your event. I suggest serving this with some lighter, springier fare, like asparagus, orange and fennel salad, cauliflower kugel, and a lemon bar for dessert, as this dish is on the heavy side.
Kosher for Passover Southern Dry Rub Beef Brisket
A note on this recipe: the ingredients, as they stand, are perfect for a year-round brisket, but if you are cooking this during Passover, please note the inclusion of mustard powder. Mustard is considered “kitnyot,” a category of food that some Jews do not consume during Passover. The category includes rice, corn, soy beans, string beans, peas, lentils, mustard, sesame seeds and poppy seeds. Many Ashkenazi Jews do not eat these foods during Passover, while many Sephardic Jews do. Certainly adhere to your level of Kashrut and the traditions you are most comfortable with when preparing food for Passover, and be sure to ask your guests what they observe before preparing food for them. If you’re not sure, just leave out the mustard.
2. Combine all the spices together and rub on the meat, let sit for an hour if possible
Tip: apply rub generously, shake off excess. Even if you’re making a smaller cut of meat, use these proportions for the rub, and then you can store the extra.
3. Heat the oil in a heavy bottomed pot/dutch oven
4. Brown the meat on all sides, just a minute or two on each side
5. Cook in the oven for 1 hour, uncovered
6. Add the broth or stock, tightly cover, and cook for another 3-4 hours, until the meat is fork tender.
To serve sliced traditionally, wait for meat to cool, and then slice against the grain to get long slices.
Another wonderful option, if you’re having a brunch, is to “pull” the meat, using two forks, and serve topped with a poached egg. You can even serve it on top of a potato latke for a more hearty brunch feel.
A third choice is to serve as an appetizer, shredded, on top of matzah crackers, and topped with a light BBQ sauce, for a sort of “sliders” feel.