Best Baby Moses Salad Recipes

Baby Moses in a Basket image

Provided by Ducky

Categories < 30 Mins

Time 30m

Yield 16-18 pieces, 16-18 serving(s)

Number Of Ingredients 10

16 -18 large medjool dates
3 1/2 ounces blanched slivered almonds, ground (slightly 1 or 3 1/2 ounces whole blanched almonds, ground (slightly 1+ cup)
whole blanched almond, ground (slightly 1+ cup)
3 1/2 ounces confectioners' sugar
1/4 teaspoon kfp vanilla extract
3 drops rose water or 3 drops almond extract
1 -2 teaspoon hot water
1/4 cup crushed toasted unsalted pistachio nuts (for bunting)
1 -2 whole cloves, as needed
32 -36 coriander seeds (for eyes) or 32 -36 mustard seeds (for eyes)

Steps:

Slit the dates lengthwise and remove the pits.
Grind almonds in food processor until a powder consistency.
With machine running, add sugar, vanilla, rose water / almond extract and 1 tsp hot water.
Mixture should begin to come together in a ball (if not, continue slowly adding hot water, being careful not to add too much or consistency will be too soft).
For each Moses, make a small ball for the head and an oval piece for the body.
Roll the body in the crushed pistachio nuts and attach body to head.
Put Moses in a date and press the date to secure him.
Gently pinch top and bottom of date to make basket shape, if necessary.
Using whole clove, pierce 2 holes in the head.
Place coriander seed or mustard seed in holes to represent Moses' eyes.

Nutrition Facts : Calories 95, Fat 4.1, SaturatedFat 0.3, Sodium 2.2, Carbohydrate 14.2, Fiber 1.5, Sugar 11.8, Protein 2

Baby Leaf Salad with Bacon image

Provided by Ina Garten

Categories appetizer

Time 38m

Yield 4 servings

Number Of Ingredients 10

8 ounces good bacon
1 extra large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
Mesclun greens for 4, washed and spun dry

Steps:

Preheat the oven to 400 degrees F.
Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.