"Seder Plate" Salad
A creative twist on traditional Seder plate elements transformed into a hearty salad. Featuring lamb sausage, hard-boiled eggs, fresh apples, and walnuts tossed with romaine lettuce in a zesty horseradish-honey dressing.
Ingredients
- •½ cup walnuts
- •¼ cup neutral vegetable oil
- •4 ounces lamb sausage
- •1 tablespoon prepared horseradish
- •2 tablespoons fresh lemon juice
- •2 teaspoons honey
- •¼ teaspoon kosher salt
- •⅛ teaspoon black pepper
- •½ cup flat-leaf parsley
- •1 heart romaine lettuce
- •½ medium apple
- •2 whole hard-boiled eggs
- •
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
10 min
- 2.
Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook sausage, turning occasionally, until browned on both sides, 3-5 minutes. Transfer to a plate.Meanwhile, whisk horseradish, lemon juice, honey, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Slowly whisk in remaining 3 Tbsp. oil in a steady stream. Coarsely chop 2 Tbsp. parsley and stir into dressing.Toss romaine, apple, sausage, and remaining parsley in a large serving bowl. Add two-thirds of the dressing and toss to coat; season with salt and pepper if necessary. Top with walnuts and eggs; drizzle with remaining dressing.
15 min
- 3.
Dressing, without parsley, can be made 3 days ahead. Cover and chill.
