Seder Plate Salad | The Jewish Week | Food & Wine

Seder Plate Salad

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Seder Plate Salad

Paula Shoyer's seder plate salad. JNS

This is Paula Shoyer’s version of a French niçoise salad with lamb instead of tuna. 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 hamoed, the non-Yom Tov intermediate days of Passover. 

Servings & Times
Yield:
  • Serves 6
Active Time:
  • 15 min
Total Time:
  • 30 min
Ingredients

Equipment: 

cutting board, knives, measuring cups and spoons, small saucepan, tongs, small bowl, whisk, large serving bowl


Ingredients for the 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


Ingredients for the dressing:

1/2 cup (120ml) mayonnaise 

4 teaspoons jarred white horseradish 

1 tablespoon sugar 

2 tablespoons sweet kosher wine 

Salt and black pepper

Steps

Advance prep: dressing and lamb may be made 2 days in advance

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

2. 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. 

3. 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. 

4. 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.


This article has been republished with permission from JNS.org.  All of the recipes are courtesy of Shoyer’s book, “The New Passover Menu” (Sterling Epicure, February 2015).