takes the wonderful flavor of traditional charoset and saladizes it, with chunky apples and dates in a fresh spinach salad, dressed with a cinnamony wine-balsamic drizzle. You’ll want it all year long, not just for Passover.
1 cup blanched, sliced almonds
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup cream Malaga or sweet red wine
1/2 cup balsamic vinegar
3/4 cup oil
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon
Pinch cayenne pepper
5-6 ounces baby spinach OR choice of lettuce
3 Granny Smith apples, with peel, diced
8 dried dates, pitted and diced
Prepare candied almonds: Line a baking sheet with parchment paper; set aside. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for about 5 minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn. Spread the nuts in a single layer on prepared baking pan; set aside to cool.
Prepare the dressing: Combine all dressing ingredients in a container; cover tightly and shake to combine.
Assemble the salad: Add spinach, apples, dates, and candied almonds to a large bowl. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
Prepare ahead: Nuts can be stored in an airtight container at room temperature for about a week. Dressing can be prepared ahead and stored in the fridge for about a week.
Cook’s Tips: Be careful when working with the candied almonds, as hot sugar can cause a painful burn. This recipe makes a large quantity of dressing. Keep any extra in the fridge and use it to dress salads all week.
From Perfect for Pesach: Passover Recipes You’ll Want to Make All Year by Naomi Nachman.
Photos by Miriam Pascal. (Artscroll/Shaar Press, March 2017; $29.99)
Citrus and Endive
Cutting endive into long, layered spears gives it an elegant look.
⅓ cup walnuts
½ garlic clove, finely grated
¼ cup coarsely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
4 endives, cut lengthwise into ½” wedges
4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into ¼”-thick rounds, seeds removed
2 tablespoons walnut oil or olive oil
1 lemon, halved
Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
Prepare ahead: Gremolata, without garlic, can be made one day ahead. Cover and chill. Stir in garlic just before serving.
Quinoa Tabouleh Salad
3 cups cooked quinoa
2 cups chopped parsley
20 yellow grape tomatoes, sliced in half
20 red grape tomatoes, sliced in half
3 scallions, white and green parts, sliced (optional)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 tsp salt (or to taste)
Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve.