Baby Moses Salad Recipes

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

LAYERED BABY PEA SALAD

Steps:

• Layer the butter lettuce in the bottom of a 9x11-inch deep casserole dish. Follow with separate layers of green bell pepper, red onion, celery, and baby peas.
• Whisk mayonnaise with seasoned salt in a bowl and spread in a layer over the peas; sprinkle the mozzarella cheese over the salad and serve immediately or chill.

BABY MOSES IN A BASKET

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.