I first met Lisa Ads about three years ago, when I was searching high and low for a film maker to help interview 300 of our community’s elders for the Joseph J. Sit Sephardic Heritage Museum. Being a sheltered yeshiva girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.
After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) Etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “Remember when you asked me about a film maker? I just remembered I DO know someone….”
After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather Joe Ades had come to this country fromAleppoat about the same time that mine had arrived. Her family was raised inBrooklyn,N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 12 New York Series, among others.
When Lisa heard about this opportunity, she gave up her public career for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3 to be seen g-d willing in the fall of 2011 ….
By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine. “Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night.
Lisa’s Endive, Green Apple, and Pistachio Salad:
4 large heads endive (or 6 small ones) about 1.5 lbs.
1 large green apple
¼ cup flat leaf parsley, chopped coarsely
¼ cup dry roasted, unsalted pistachio nuts
1/2 shallot, minced (about 1 Tbl.)
1 Tbl. sherry vinegar
½ tsp. Dijon mustard
1 garlic clove, smashed lightly
3 Tbls. extra virgin olive oil
Salt and pepper
a half teaspoon of honey
1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrus flavor to the salad).
2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.
3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mines to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.
4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.
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Rio Vista, California 94571