On Passover, don’t pass over the salad

by Robin on March 29, 2012

in food memories, Fruits and Veggies, recipes

Passover begins next week, which means a new salad recipe is in the works. For the last 19 years, I have  attended the Seder at the home of Marcia and Art…and it is so special to me that I hope we get invited for the next 19 years. Often, I am tapped to create salads for dinner parties and this, the Mother of all dinner parties (roughly 27 people attend each year) is no different. I do consider salads my specialty and am flattered when one is requested.

Each year, the time ticks in my mind as the event grows near. I do my best work when the clock strikes 5pm, hours before the event as I generally have no idea how to make the salad different than what I brought the prior year. A few years ago I faced this challenge and the recipe was such a hit, I actually wrote it down (rare for me!).

This year I’m sure to pull another 5 o’clock kitchen dance – but for those of you who are more prepared than I am, try this Seder salad for Passover this year.

 

Seder Salad

§  Gala Apples, rinsed, cored and sliced into very thin slices (leave the skin on-less work and more fiber)

§  Almonds, toasted (put into toaster oven and press “toast”)

§  Aged White Cheddar Cheese, cubed (Kerrygold’s Dubliner)

§  Spinach and/or any mild mixed greens

Toss all ingredients together in a bowl or on a platter. Add dressing (see below for recipe).

Note: if not using apples immediately, place in a container with lemon juice and water to avoid browning.

There are no amounts given for the above ingredients. Please don’t panic. Use your best judgement. If you like more apples, add more. If you like fewer nuts, use fewer nuts. You get the drill.

Horseradish Vinaigrette

§  1/3 cup white wine vinegar ( I used regular old distilled vinegar)

§  1/2 cup olive oil

§  2 Tbsp. prepared horseradish ( I used extra spicy, because that’s the kind of girl I am)

§  1 Tbsp. chopped fresh flat-leaf parsley (I did not use)

§  1 Tbsp. chopped fresh tarragon (I did not use)

§  1 Tbsp. Dijon mustard

§  1 garlic clove, finely chopped ( I did not use)

§  1 1/2 tsp. honey

§  1/2 tsp. salt

§  1/2 tsp. pepper

Whisk together all ingredients. Serve immediately, or cover and chill up to 4 days. Makes 1 cup.

I must say that while I love the horseradish dressing, the hit of the salad was the Kerrygold Dubliner Cheese. At least 5 people asked me what kind it was and where they could find it. FYI, it’s widely available and can even be found at Costco.

Tell me….. what is your go-to salad or vegetable for Passover Seder?

 

This is a repost from a 2011 Robinsbite blog post-just updated and more interesting! 

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