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Seder Plate Salad

By: 
Paula Shoyer
seder plate salad
Photo: Michael Bennett Kress
Photo: Michael Bennett Kress

This is my version of a French Niçoise salad. I make it with lamb instead of tuna, and it contains the ritual components of the seder plate and table. The dressing is made from kosher sweet wine and maror (the bitter herb, in this case, white horseradish), creating a creamy pink dressing. This salad also makes a nice lunch or light dinner during Chol HaMo-eid, the nonholiday days of Passover.

Ingredients: 
SALAD
2 pieces of lamb shoulder (about 20 ounces/ 600g total)
2 teaspoons extra virgin olive oil
Salt and black pepper
1 large head romaine lettuce, cut into 2-inch (5-cm) pieces
2 stalks celery, thinly sliced
1 cup (40g) loosely packed fresh parsley leaves, roughly chopped
1/3 cup (40g) walnut halves, roughly chopped into 1/2-inch (12-mm) pieces
2 apples (Red Delicious, Fuji, or Gala), cored and cut into 3/4-inch (2-cm) cubes
3 large eggs, hard-boiled and quartered
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DRESSING
1/2 cup (120ml) mayonnaise
4 teaspoons jarred white horseradish
1 tablespoon sugar
2 tablespoons sweet kosher wine
Salt and black pepper
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EQUIPMENT
Cutting board, knives, measuring cups and spoons, small saucepan, tongs, small bowl, whisk, large serving bowl
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Directions: 

Prep Time: 10 minutes
Cook TIme: 10 minutes
Advance Prep: Dressing and lamb may be made 2 days in advance

Preheat oven to broil or an outdoor grill to medium-high heat.

To make the lamb

Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste. Broil or grill for 4 to 5 minutes per side for medium rare, or until desired doneness. Let cool for 5 minutes and, if serving immediately, slice into thin, 2-inch-long (5-cm) pieces. If making in advance, wait to slice the lamb until after reheating. The lamb may be roasted 2 days in advance; cover and store in the fridge.

To make the salad dressing

In a small bowl, whisk the mayonnaise, white horseradish, sugar, and wine until well combined. Add salt and pepper to taste. The dressing may be made 2 days in advance; cover and store in the fridge.

To assemble the salad

Place the romaine pieces in a large bowl. Add the celery and parsley and toss to combine. Sprinkle the walnuts and apples on top and arrange the egg quarters around the perimeter of the bowl. Scatter the lamb pieces on top. To serve, scoop some of everything onto each plate and drizzle with the dressing.


Reprinted with permission from New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress

Paula Shoyer, “the kosher baker,” is the author of The Holiday Kosher BakerThe Kosher BakerThe New Passover Menu and The Healthy Jewish Kitchen (November 2017). Paula graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world for Jewish organizations, synagogues, Jewish book festivals and more. She is a freelance writer for the Washington PostHadassahJoy of Kosher, and Jewish Food Experience, among other publicationsPaula competed on Food Network's Sweet Genius and appears on TV before every major Jewish holiday – over 26 times. In 2015, Paula was honored by Jewish Women International as a “Woman to Watch” and in 2016 as a “kosher food pioneer” by the kosher food bloggers community. Paula lives in Chevy Chase, Maryland with her husband and four children.