Taste & See

I wish you could all join us in our sukkah (booth) on our balcony in Jerusalem overlooking the Gan Sacher Park and the Knesset…however it only comfortably fits about eight people. If you were here you would most probably be served one of our favorite salads. We always look forward to the fall festivals for many reasons, but one that stands out is the availability, for just a short overlap of time, of two of the “seven species,” figs and pomegranates.

A few years ago, during our first year in Israel, I was looking for a refreshing salad recipe for Rosh HaShanah (New Year) and Sukkot (Feast of Booths). I went to my favorite blogger, Chanie Apfelbaum, and adapted one of her recipes. Each time we serve it people exclaim, “It looks too pretty to eat,” but those same people go back for seconds. The dressing is yummy, so we pass it around and let people drizzle to their heart’s content.

High Holidays Salad

Ingredients

1 pkg  mixed greens or lettuce

2 beets

1 green apple

1 red apple

4–5 fresh figs

½ c. pomegranate seeds

1 c. honey roasted nuts such as pecans for garnish

Preparation

Boil beets, cool and then thinly slice. Core and slice both apples. Quarter the figs.
On a serving platter, arrange the beets around the edge and fill the middle with mixed greens.
Top greens with apples and figs
Sprinkle nuts and pomegranate seeds all around.

Note:  If you don’t like beets, or run out of time, you can leave them out.

Apple and Honey Vinaigrette Dressing

½ c. grapeseed oil

¼ c. honey

¼ c. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. finely minced shallot

salt and pepper

In a bowl, whisk together the dressing until emulsified. Drizzle dressing over salad.

Serves 6–8