Seder plate in a salad
8 to 10
Easy
20 minutes
20 minutes
It’s customary to have elements of this salad upon your Seder plate, but it’s rather uncommon to find a recipe that combines them all for reasons beyond their symbolism. We go out of our way to procure fresh horseradish for the occasion but have no way of elevating its status from the symbolic to the gastronomic. Until now. This crisp, punchy, bright salad would accompany any main meal beautifully while keeping waste in mind, which is an added bonus. Baby gem lettuce, horseradish and walnuts – all of which are icons of the Seder plate – find a home together in this salad. It’s fab in its own right beyond the Passover meal. It would be glorious alongside perfectly cooked steak and frites, or to cut through the richness of slow-cooked lamb shanks, brisket, oxtail or shortribs. Post Pesach, when vinegars are welcomed back into the pantry, swap the lemon juice for sherry or white wine vinegar in the dressing for a more classic, French bistro flavour profile.
Ingredients
Method
- 150 g walnuts
- 100 g light brown sugar
- 2 heads Romaine lettuce, washed and cut into wedges
- 180 g baby butter lettuce
- 150 g radishes, thinly sliced For the dressing:
- 1 shallot, finely diced
- 1 T fresh horseradish, finely grated
- ⅔ cup extra virgin olive oil
- 3 T lemon juice
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven to 200°C. Lay the walnuts on a lined baking tray and toast in the oven for 5 minutes, taking care they don’t burn. Remove from the oven and allow to cool completely.
2. Place the sugar in a heavy-based saucepan over a medium heat and stir with a wooden spoon until the sugar melts and begins to turn amber in colour. Remove from the heat, add the walnuts and stir to combine. Place each walnut back onto the baking sheet and allow to crystallise and set before use. Season with a pinch of salt. Once cooled and set, chop into bite-sized chunks. If sugar work is not your thing, you can skip this step and use the toasted walnuts as they are – the salad will be just as delicious!
3. To make the dressing, place all the ingredients except the salt and pepper into a jar and screw on the lid tightly. Shake vigorously until the dressing is emulsified. Season with salt and pepper to taste.
4. To assemble the salad, combine the remaining ingredients (reserving some walnuts for garnishing) in a large bowl and gently toss through the dressing. Transfer the dressed salad onto a platter and sprinkle over the remaining walnuts. Serve immediately.
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