The Second Avenue Deli Cookbook Read Online Free PDF

several hours, or even overnight, before serving.

    Health Salad
    MAKES ABOUT 1½ QUARTS
    As its name implies, this Deli staple is a healthier, though sweeter, version of coleslaw—one that contains no mayonnaise. It must be prepared at least a day in advance of serving.
    1½ pounds white cabbage
    Â¼ cup paper-thin slices of celery (use a part of the stalk that’s about ¾-inch wide)
    15 ¾-inch paper-thin slices of green pepper (use a potato peeler to make slices sufficiently thin)
    15 paper-thin shavings of carrot (flatten the top end of a very large carrot, and shave them off with a potato peeler)
    Â¾ cup white vinegar
    2 tablespoons olive oil
    Â½ cup sugar
    3 teaspoons salt
    Â½ teaspoon white pepper
    Chopped dried chives
    1. Remove and discard loose outer cabbage leaves and core. Shred cabbage (the easiest way to do this is to cut the cabbage in quarters, julienne each quarter into ⅛-inch or smaller strips with a sharp knife, then pulse chopped cabbage just a few times in your food processor). Do not shred it very fine; you want texture and crunch. Place shredded cabbage in a large bowl; add celery, green pepper, and carrots; mix well.
    2. In a separate bowl, thoroughly mix all other ingredients (except chives). Pour them over the cabbage and other vegetables, and toss to combine thoroughly. Chill overnight. Garnish lightly with chives before serving.

    Macaroni Salad
    SERVES 8
    This macaroni salad, indigenous to Jewish delicatessens, goes best with a pastrami sandwich and a Coke. Prepare it a day in advance of serving if you can; it tastes better the second day.
    1 pound elbow macaroni
    1 teaspoon olive oil
    2 teaspoons salt
    1½ cups Hellmann’s mayonnaise
    â…œ cup white vinegar
    3 tablespoons sugar
    4 tablespoons finely grated onion
    Â¼ cup chopped green pepper, pieces about ¼ inch
    â…“ cup grated carrot
    1 teaspoon deli-style mustard
    Â½ teaspoon white pepper
    Dried chives
    1. In a large stockpot, bring 5 quarts of water to a vigorous boil. Add macaroni, olive oil, and ½ teaspoon of the salt, and cook for 6 to 8 minutes (until tender). Rinse in cold water, drain well, and transfer to a large bowl.
    2. In another bowl, mix mayonnaise, vinegar, and sugar thoroughly. Pour over macaroni, and mix well.
    3. Add all other ingredients, except chives, and stir everything in thoroughly. Refrigerate, and serve well chilled, lightly sprinkled with chives.

    Potato Salad
    SERVES 8
    Like coleslaw and macaroni salad, this is a classic accompaniment to deli sandwiches.
    3 pounds red potatoes, peeled and chopped into 1-inch chunks
    Â¾ cup very finely chopped onion
    â…” cup celery, chopped into ¼-inch pieces
    â…œ cup white vinegar
    2 tablespoons sugar
    1½ teaspoons salt
    Â¼ teaspoon pepper
    1 cup Hellmann’s mayonnaise
    â…“ cup minced parsley
    Â¼ cup grated carrot
    1. Fill a large stockpot three-quarters full with water and bring to a vigorous boil. Add potatoes, lower heat, and simmer 25 to 30 minutes, until tender but firm. Rinse, drain, and set aside.
    2. When potatoes are cooled a bit, but still warm, gently mix onion, celery, and warm potato chunks together in a large bowl.
    3. In another bowl, make a vinaigrette using vinegar, sugar, salt, and pepper. Gently mix with warm potatoes, coating them thoroughly.
    4. Gently stir in mayonnaise, parsley, and grated carrot. Serve chilled.

    Potato Salad à la Russe
    SERVES 8
    Our Russian grandmothers were always throwing beets, peas, and carrots into the potato salad we ate at home, and we still love it that way.
    2 medium dark red beets
    3 pounds red potatoes, peeled and chopped into 1-inch chunks
    1 cup carrots, diced into ¼-inch pieces
    1 cup frozen peas
    1 cup very finely chopped red onion (chop small pieces; then pulse them once or twice in a food processor)
    Â½ cup sweet pickle relish
    â…› cup white vinegar
    1 cup Hellmann’s mayonnaise
    â…“ cup very finely chopped fresh parsley
    1½