Name: Seder Plate Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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); 1/2 cup 120ml mayonnaise; 4 teaspoons jarred white horseradish; 1 tablespoon sugar; 2 tablespoons sweet kosher wine; Salt and black pepper

Seder Plate Salad

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 hamoed, the nonholiday days of Passover.

Seder Plate Salad

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

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
1/2 cup 120ml mayonnaise
4 teaspoons jarred white horseradish
1 tablespoon sugar
2 tablespoons sweet kosher wine
Salt and black pepper

Instructions

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.