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Epicurious

"Seder Plate" Salad

By Rhoda Boone

5.0

(2)

Clear bowl of salad consisting of romaine lettuce lamb sausage apples eggs and walnuts.
Photo by Chelsea Kyle, Food Styling by Ali Nardi

This fresh salad was inspired by the elements of a Passover Seder plate.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Serves 4–6

Ingredients

1/2 cup walnuts
1/4 cup neutral vegetable oil, such as grapeseed, divided
4 ounces lamb sausage in casing, sliced into 1/4"-thick coins
1 tablespoon plus 1 teaspoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon (or more) kosher salt
1/8 teaspoon (or more) freshly ground black pepper
1/2 cup flat-leaf parsley leaves, divided
1 romaine heart (about 8 ounces), coarsely chopped
1/2 medium apple, such as Honeycrisp, Gala, or Fuji, thinly sliced
2 hard-boiled eggs, quartered

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

  2. Do Ahead

TagsSaladWalnutNutLambMeatHorseradishHerbs & SpicesParsleyRomaineLettuceLeafy GreensVegetableAppleFruitMainSideDinnerGluten FreeDairy FreeWeeknight MealsQuick30 Minutes or LessEpicurious

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