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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Baked Acorn Squash | Main | Keep Your Flowers Happy »
Last year I got to go to Boston to celebrate Rosh Hashanah with friends. As part of our all afternoon cooking marathon, I was asked to make a salad using whatever I could find in the kitchen and the garden. I had fun with the ingredients, and at the end of the evening we dubbed it the Official Rosh Hashanah Salad, and swore to make it again this year. Unfortunately, because of work constraints, I can't make it up to Boston this year. So I thought I'd post the recipe for the salad so everyone can carry on the tradition even if I'm not there.
Ingredients:
Mesclun Salad, or a Mix of Mesclun and Spinach
Two or Three Apples
Handful of Shelled Walnuts
Handful of Dry Cranberries
Olive Oil
Red Wine Vinegar
Clove of Garlic
Fresh Herbs (I used three stalks of chives and some thyme leaves)
Salt
Sugar
Salad Dressing:
Mince garlic and herbs together and put in shaker
Add a pinch each of sugar and salt
Pour in 1:2 parts Vinegar:Oil
Shake (you can add mustard if you want too)
Slice apples into thin pieces and throw in bottom of salad bowl with walnuts and cranberries. Pour salad dressing on top (dressing will keep the apples from turning brown and will soak into the nuts and dried fruit). Add salad mix on top and leave until ready to serve. Just before the meal, toss everything together.
Posted by georgia to Kitchen and Cooking on October 3, 2005 12:51 AM | permalink | Email this post
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Shana Tova! Thanks for the great recipe. Yum!
Posted by: Beth - The Zen Foodist at October 3, 2005 03:17 AM
Well that is one organized kitchen! that spur of the moment salad sounds great, its a perfect salad for fall..Nice blog by the way :)
Posted by: Michele at October 5, 2005 03:08 AM
