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Oct 1, 2015 By Jewish National Fund Category: Blueprint Negev,
In the JNF Kitchen: Crispy potato and sage salad
Noa is married to a second-generation farmer from Paran, and together they are starting their second agricultural season as pepper growers. The Central Arava, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty is a key focus of JNF's Blueprint Negev initiative.
12 small potatoes
Oil for deep frying
8 sage leaves
3 medium cucumbers
10 small radishes
1 hot green pepper (optional)
2 tablespoons olive oil
Freshly squeezed juice of half a lemon
Ground black pepper
Meanwhile, heat oil for deep frying to 170 degrees Celsius (338 degrees Fahrenheit).
Remove the slices from the water and dry them thoroughly on a towel.
Transfer a few slices at a time to the hot oil, and fry until golden brown.
Remove from the oil and lay on paper towels to absorb the oil.
After finishing with the potatoes, fry the sage leaves in the same oil for a minute, remove, and lay on the paper towels.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon. Cut the cucumber into slices diagonally and transfer to a bowl.
Slice the radishes thinly and cut the green pepper into rings and add to the bowl.
Season with olive oil, lemon juice, salt, and black pepper.
Add the chips and sage and stir lightly.