Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters such as the recent earthquake in Turkey and Syria.
Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.
As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.
I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!
Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.
Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.
Yield: About 8 to 10 servings
1 pound carrots (multi-colored if available), peeled, trimmed and grated
1/2 cup raisins (any kind, but I used a medley)
1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)
Rounded 1/4 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper or Rajasthan chili(I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)
Zest of one navel orange
2 Tablespoons maple syrup
2 Tablespoons orange juice
2 Tablespoon EVOO
2 teaspoons to 1 Tablespoon pomegranate molasses
Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.
Due to the unprovoked, brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.
Every week I bake a wonderful sandwich bread. In fact, my husband and I eat bread of one kind or another daily and we both enjoy making different kinds. Bread isn’t the enemy, guys! The flour I use is grown and milled locally with all of the whole grain goodness intact. I use a blend of different flours, some of which are heirloom varieties. You can taste the difference. So doesn’t this deserve a great filling? Just try my Chickpea Sandwich Smush. You don’t have to be vegan to enjoy it.
Not all of the breads we make are on my blog, but many wonderful options are here and can be found using the search function. But you don’t have to bake your own bread to enjoy this wonderful sandwich filling. Pack it on your next picnic or just for a great weekday lunch. With plenty of plant protein to keep you going all afternoon and with nothing to weigh you down. No mid-afternoon slump here.
Normally, my husband uses cold cuts in his sandwiches, but he has been trying to wean himself from this. So after doing some Googling, I came across “No-Tuna” salads. Most of the recipes were pretty similar, utilizing the delicious and nutritious chickpea in place of the tuna. Personally, I am not calling my version “No-Tuna.” Tuna is tuna and this isn’t it. I think that people are often turned off by vegan recipes that purport to taste “just like meat/fish/chicken.”
Let’s just enjoy these dishes for themselves. And while it is true that there are increasingly great meat substitutes available, sometimes a veggie burger is just a great veggie burger. This recipe is a great Chickpea Sandwich Smush. It is, of course, adaptable to your personal tastes and ingredients on hand, but below is one perfect version. Works great on whole grain sandwich bread, in a wrap or just as a salad and will hold up for 4 to 5 days in the fridge.
This sandwich filling has everything going for it. Great texture, brininess, umami, satisfying and riffable. Each element that I include adds brightness, texture and flavor. Generally I like to cook up my own chickpeas, but for this to work, they need to be very smushable so may cook a bit longer than usual. Canned work well here, but find a brand that you like, preferably one without lots of the skins left on the chickpeas.
Servings: Enough for 4 sandwiches
1 15 oz. can of chickpeas (preferably organic), rinsed, drained and with the excess skin shells removed
3 Tablespoons tahini (Use a really good quality brand like Soom or Seed and Mill, both of which are readily available in the US and online)
1 rounded Tablespoon of plain yogurt – plant-based or dairy
2 teaspoons of Dijon or spicy brown mustard
1 Tablespoon of Agave nectar or maple syrup
Juice of half of a lemon (About 2 Tablespoons)
1/4 cup finely diced red onion or shallot
1/4 cup diced celery
1/4 cup garlic dilled pickle, although sweet gherkins could also be good.
1.5 teaspoons capers, drained and coarsely chopped
2 Tablespoons chopped, fresh cilantro or flat-leafed parsley
1 Tablespoon finely chopped preserved lemon rind that has been lightly rinsed of excess salt
Place the drained, rinsed chickpeas, with skins removed in a mixing bowl. Using a potato masher or fork, smush most but not all chickpeas. (You want some texture, but you also want to be able to spread this on bread.)
Add all of the remaining ingredients and mix through. Then spread it on bread and add your favorite toppings. We like it with baby spinach or other greens and some beet chips, lightly crunched on top. Let me know how you like to eat this in the comments below!
Due to the unprovoked, merciless war on Ukraine and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.
Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?
There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!
Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.
The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad
When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.
I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.
For those interested in other delicious salad ideas here are just some of the ones available through my blog:
kosher salt and freshly cracked black pepper to taste
About 1/4 cup EVOO
About 1/4 cup of white wine or apple cider vinegar
2 to 3 cloves of garlic, peeled and crushed or grated
1/4 cup chopped cilantro or flat-leaf parsley
3 to 4 scallions, thinly sliced including dark green stems
1/4 cup chopped fresh dill
Preheat your oven to 450 degrees F.
Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)
Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.
When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.
Shredded Carrot and Red Cabbage Salad
About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned
About 1 cup of shredded red cabbage
1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds
2 cloves of garlic, peeled and crushed or grated
1.5 teaspoons granulated or Demerara sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cracked black pepper or Aleppo pepper
1 teaspoon kosher salt
2 Tablespoons EVOO
1 to 2 Tablespoons white wine vinegar
Juice from 1 lemon
3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill
3 Tablespoons chopped fresh flat-leaf parsley or cilantro
Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!
Wheatberry and Barberry Salad
1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)
1/2 of a small red onion, peeled and chopped
4 to 5 thinly sliced red radishes
2 Persian cucumbers cut in to quarters and diced
1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)
2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)
1 clove garlic, peeled and crushed or grated
Juice of 1/2 fresh lemon or more to taste
1 teaspoon of kosher salt or more to taste
1/4 teaspoon freshly cracked black pepper
2 to 3 Tablespoons flavorful EVOO
Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.
You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. Now enjoy!
It’s been a long winter and a rather dismal spring. Coronavirus aside (okay, is there REALLY anything “aside” about COVID-19?), the weather here has been chilly, damp and most of all – gloomy. I definitely need something to perk me up that has bright colors, loads of flavor and is easy to make. My shopping has changed thanks to COVID-19 and I am at the end of my two weeks since my last delivery. That means that fresh vegetables are sparse. But the idea of a dinner without some great veg dish is unthinkable. Farro Salad makes the perfect side for any grilled or roasted meat, poultry or fish. And since farro is a grain, one dish serves a dual purpose.
This Farro Salad is perfect as I made it, but don’t get too bogged down in specifics. If you don’t have red onion, use shallot, yellow onion or scallion. If you don’t have parsley, use cilantro, basil or even chopped spinach. Need to turn this into more of a main dish? Add some crumbled feta or queso fresco and chickpeas. And if you don’t have farro – well, I can’t help you there. Actually, that’s not true. Use another hearty grain like freekeh, barley or wheat berries. If you have none of those, try this with orzo. The important thing is to cook whatever grain/pasta that you are using according to the directions given on the package until al dente (With some “bite.”)
Farro comes in three forms: pearled, semi-pearled and whole. They each cook for different amounts of time and it is suggested that you soak the whole farro overnight. Any one of the types will work here. And if you are looking to stock your pantry with something other than beans and pasta, you can’t go wrong with farro, which is also delicious hot.
So even if you are living in a sunnier clime, we can all use every bit of the brightness, color and flavor we can get. Try this soon.
Yield: 6 servings
1 cup of uncooked farro, cooked according to directions
2 Persian or mini-cucumbers, diced (If you don’t have these cucumbers, English cucumbers are a good replacement.) (Radishes would also work.)
About 1/2 pint grape or cherry tomatoes, halved and coarsely chopped
10-12 Kalamata or other flavorful black olive, chopped
Zest of one lemon
Juice of one lemon
1/2 of a small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
Kosher or sea salt to taste (I used about 1 teaspoon)
Cracked black pepper, to taste (Or Aleppo pepper if you have it)
A generous 1/4 teaspoon of ground Sumac (optional)
Cook the farro according to directions, but add the preserved lemon paste to the water if using. I added my salt to the cooking farro, but you can add it after the salad is pulled together. Drain and cool the farro.
Add the farro to all of the other ingredients and serve in a pretty bowl at room temperature. Left-overs can be covered well and left in a cool place overnight. You can refrigerate left-over salad but fresh tomatoes are never as good once they have been refrigerated.
We eat a LOT of salads in our house. They can be a complete lunch or dinner with some crusty bread and a glass of wine. Or they can be the myriad and varied salatim that are an essential part of any Middle Eastern meal. The Apple, Goat Cheese and Pecan Salad is another entry from Adeena Sussman’s Sababa cookbook.
It can be made with persimmons or peaches instead of the apple. You also can vary the flavor palate depending on the type of goat cheese that you choose as well. What cannot change is the freshness of the produce, the quality of the pecans and goat cheese and the brightness of the lemony dressing. This is a very satisfying salad and is visually quite appealing. So the next time you want to dress things up a bit, give this Apple, Goat Cheese and Pecan salad a try. It is an especially nice accompaniment to the Za’atar Roasted Chicken over Sumac Potatoes and would be great with any fish dish.
Yield: Serves 4 to 6 as a side salad
1/2 cup fruity EVOO
1/4 cup freshly squeezed lemon juice
1.5 Tablespoons Dijon mustard
1.5 teaspoons date syrup (silan) (double the honey if you don’t wish to use silan)
1.5 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper or more, to taste
For the salad
1 large head if butter lettuce, torn into bite sized pieces (You could use another soft, flavorful lettuce if butter lettuce isn’t available.)
1 large, firm persimmon, peach or crisp apple (I like Honeycrisp or Pink Lady)
1/2 small red onion, thinly sliced
1/2 cup toasted pecans – whole or coarsely chopped
4 ounces of a soft goat cheese (I used one with vegetal ash, but you could use an herbed or good plain goat cheese.)
Mix the dressing ingredients in a jar until emulsified and creamy. Set aside until just ready to serve.
Arrange the salad ingredient in a shallow bowl or platter in an attractive arrangement. When you are ready to serve, give the dressing a good stir or shake and drizzle over the salad. You do not want to drown the salad and any extra can be refrigerated for another salad. You can also serve some additional dressing on the side after the initial drizzle so that people can add more if they wish. Now eat!
NOTHING says summer quite like ripe, juicy, red slices of watermelon. I’ve eaten watermelon my entire life, but I first ate it with feta or Bulgarian cheese on a visit to the YMCA in Jerusalem about 8 years ago. It was a revelation. The salty tang of the cheese was the perfect foil for the sweet, juicy melon. It wasn’t on any menu – you just had to know to ask for it. Ever since that fateful meal, I have been combining the two ingredients. It really doesn’t take anything more than a drizzle of a good olive oil, but tonight I decided to add some fresh chopped mint and chives from my terrace garden along with a good squeeze of fresh lime juice and a drizzle of a fruity EVOO. Add the oil and lime juice just before serving for simply the most refreshing summer salad ever! While I have included measurements, I honestly just eye-ball everything. So don’t get too bogged down and use the measurements as a guideline only.
Watermelon and Feta Salad
Yield: 4 servings
6 cups of watermelon, without the rind and cut into large cubes
7 ounces of feta or Bulgarian cheese (Feta is ubiquitous and is very close to Bulgarian cheese.)
About 1/4 cup of fresh mint leaves, cut into ribbons
About 2 Tablespoons of chopped fresh chives
About 10 cracks of fresh black pepper
Sprinkling of sea salt or Kosher salt (The feta is fairly salty on its own, but I found that just a sprinkling of additional salt was needed to make everything sing.)
Juice of one lime
About 2-3 Tablespoons of a fruity EVOO
Place the watermelon, feta, mint, chives and black pepper in a bowl.
Just before serving, add the lime juice, salt and EVOO. Toss gently.
Most people think of artichokes only as the hearts that come out of a can or jar or occasionally the freezer. They casually throw them into salad or maybe cook them with chicken and rice. Very little thought is given to the rest of the vegetable. I freely admit that steamed artichokes are an acquired taste – one that I acquired as a very young child. My mother frequently served them with a lemon butter sauce or a simple vinaigrette – both wonderful and something you should consider trying. I recall the fun of peeling off the leaves one by one and dipping them in the sauce while I grabbed that teeny bit of edible green at the bottom between my teeth. I would peel and dip and discard over and over anxiously waiting to get to the prize at the bottom – the artichoke heart. But first I had to winnow the leaves down until I came to the spiny purplish leaves which covered the fibrous choke. The trick then was to dig out the choke without losing even the tiniest bit of the heart. That wonderfully green, firm/tender taste of the heart was the final destination at the end of the journey.
I haven’t made artichokes in years but I saw a recipe in the Sunday Chicago Tribune newspaper by Leah Eskin that reminded me how truly simple they are to prepare and I made up my mind to make some. You want to find nice green, fat globes. They can be eaten warm or cold with a host of sauces. My husband was not a huge fan, but for me – well, it brought back many fond memories and I enjoyed it immensely. Give it a try and make up your own mind.
Steamed Artichokes with Tahini Sauce (I always make extra sauce since left-overs never go unused)
Yield: Makes 2 but can easily be doubled or tripled
1 lemon cut in half
1/2 cup tahini
2 cloves of garlic
3/4 teaspoon Kosher or sea salt plus 2 teaspoons
1/4 teaspoon Aleppo pepper or fresh cracked black pepper
1/8 teaspoon ground sumac
2 bay leaves
2 large, fat artichokes
Trim the stems of the artichokes with a large chef’s knife. You only want about 1/2 inch of stem and the artichoke should be able to sit flat on its bottom. Using the large knife, cut through the top third of the artichoke, discarding the leaves. Pull off any nasty leaves along the bottom of the artichoke. Using a pair of kitchen shears, snip off the sharp points of the remaining visible leaves so that the top of each leaf is flat.
Place the artichokes cut side up in a deep pot that is large enough to hold them in a single layer. Pour in cold water to a depth of about one (1) inch. Place one garlic clove and the bay leaves in the bottom of the pot. Place 2 teaspoons of salt in the pot. Squeeze the juice of the lemon into a dish or measuring cup and set aside. Place the lemon halves (without the juice!) into the pot. Bring the water to a boil,cover the pot and reduce the temperature to a simmer. Steam until tender, which took 25 minutes for me. When the artichokes are tender (test by piercing a sharp knife into the base) carefully remove them from the water. Either use tongs or a large slotted spoon. Place them cut side down onto a clean dish towel and allow them to drain for at least 10 minutes. Discard everything else. The artichokes can be made up to a day ahead and eaten cold or you can eat them immediately.
While the artichokes are cooking make your sauce. Place the well-stirred tahini into a bowl or measuring cup with the lemon juice. Whisk until well blended. Then add the remaining clove of garlic that has been crushed, the 3/4 teaspoon of salt, the Aleppo pepper and enough cold water to achieve the consistency of sauce that you like. When you serve them, be sure to have a place for people to discard the leaves and individuals bowls of the sauce for dipping.
I could make the same thing every Thanksgiving and no one in my family would complain. But I would be unhappy and bored. So each year I try to keep all of the favorites but I then add some new element. Occasionally, like this year, one of the new things fails and ends up in the garbage before it ever makes it to my holiday table. However, I also had three successes and they are foods that would be delicious anytime. This is the first of those items and with the availability of pre-shredded slaw, it is a snap to put together. I used a colorful mix of kale, Brussel sprouts, carrots and cabbage which held up beautifully so that even with some left-overs, I could enjoy it a day later. While it added that satisfying crunch and lightness to my holiday meal, this slaw would be equally good with burgers (veggie or otherwise) or grilled meat, chicken or fish.
4 teaspoons Dijon mustard (I used a wonderful walnut Dijon mustard)
1/2 teaspoon Kosher salt
1/2 of a medium red onion, finely chopped
Freshly cracked black pepper, to taste
For the salad
Two 14 ounce bags of mixed slaw or about 2.5 pounds of green cabbage, shredded (about 10 cups)
3/4 cup sliced almonds, lightly toasted
3/4 cup dried cranberries
One bunch of flat-leaf parsley, chopped
Whisk all of the dressing ingredients together. I made this the night before and refrigerated it. Make it at least 30 minutes before to allow the flavors to meld properly.
Put all of the salad ingredients together in a large bowl. Toss with the dressing. This can be tossed at least two hours ahead and should be tossed at least 30 minutes before serving for optimal taste.
I find that North African food and Indian food mix and match beautifully. So when I was serving an Indian-themed dinner for the first night of Rosh HaShana, I didn’t hesitate to use this Moroccan beet salad as a side dish. Aside from being healthy and delicious, beets add such vibrant color to any table and when paired with bright oranges there are few foods that are more visually stunning. I saw this recipe in the Chicago Tribune and immediately decided to include it in my holiday dinner. Since now you can easily purchase pre-roasted and peeled organic beets in your grocery store, this dish only takes minutes to prepare. I prepped all of the elements ahead of dinner and then combined them just as my guests were arriving. If you add the oranges too soon, they will pick up the color from the beets and while the salad will still taste wonderful, the effect of the contrasting colors will not be as pronounced. And here for a perfect pairing of Moroccan and Indian….
Moroccan Beet and Orange Salad by Joan Nathan from “King Solomon’s Table”
Yield: 8-10 servings
6 to 8 medium beets
2 tbsp. olive oil
2 to 3 navel oranges
Juice of 1 small lemon
2 clove garlic, minced
1 tsp. ground cumin, or to
Salt and freshly ground black pepper to taste
4 tbsp. extra-virgin olive oil
½ bunch fresh parsley, chopped
2 tbsp. chopped green
Heat the oven to 350 degrees.
Rinse the beets, rub them with the olive oil, and then wrap them in foil and put them on a baking sheet. Roast them for about one hour until tender when poked with a fork. When cool enough to handle, peel the beets and cut into bite-size wedges. (Or buy pre-roasted and peeled beets, simply drain and cut them.)
With a sharp knife, cut off the tops and bottoms of the oranges. Slice off the peel and the white pith and cut in between the white membranes to extract individual segments.
Mix the lemon juice, garlic, cumin, and salt and pepper to taste in a small bowl or jar. Whisk in the olive oil, then toss with the beets. Let sit for a few hours at room temperature.
Just before serving, add the orange segments and sprinkle with the parsley and pistachio nuts for color.
Looking for a light, refreshing summer salad? This the answer to any steak or other rich, red meat dish that needs a zesty sidekick (though this also went very nicely with salmon).We made this originally to pair with our steak with corn salsa, and then quickly realized it went well with an assortment main meats.
2 tbsp lemon juice
1.5 tbsp coarse grain mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup of EVOO
2 tsp tomato paste
1 tbsp chopped parsley
1 tbsp minced chives
1/2 tbsp chopped fresh thyme
1 tbsp capers
2 tbsp cornichons
1/2 tsp liquid from canned chipotles in adobo sauce (optional but if you have the chipotles from the steak recipe then why not?)
1 large daikon radish, about 8 oz, peeled and dice
1 bunch red radishes, sliced
3 stalks of celery, diced
1/3 cup shelled pistachios
(optional but good if you’re repurposing leftovers) handful of mixed greens
Place the egg in boiling water for 90 seconds using a slotted spoon.
Take the egg out of the water, let it cool slightly. Tap the top of the egg to peel of the top of the shell and using a small tsp, carve out the egg from the shell (think of it as a flash soft boiled egg). Add to a food processor.
Add the lemon juice, mustard, salt and the pepper and pulse or blend. With the motor running, add the olive oil until it is emulsified.
Add the tomato paste, parsley, chives, capers, cornichons and the chili liquid and keep processing until well mixed.
Separately, combine the radishes and celery in a large bowl. Add about 1/2 cup of the remoulade to coat completely and mix. (Save the remaining remoulade for seafood dishes or sandwich condiment. We still haven’t figure out what to do with our leftovers quite yet. Mainly because we forgot about it.)
After mixing thoroughly, refrigerate for 2-3 hours.