Adapted from the cookbook Cooking for the King by Renee Chernin
All of the "signs" in one jewel-toned salad. The perfect way to begin your Yom tov meal! Prepare the components ahead and assemble just before serving.
For the dressing:
2 tablespoons, plus ¼ cup vegetable oil
Juice of one small lime
3 tablespoons honey
1 tablespoon raspberry jam or fruit spread
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
2 leeks (white part only), washed well and sliced thinly
3 carrots, peeled and shredded
1 beet, peeled and shredded
1 apple, peeled and shredded
3 dried dates, pitted, diced
Pomegranate seeds (optional)
Toasted pumpkin seeds (optional)
In a small bowl, whisk together the 2 tablespoons of oil, lime juice, honey, jam, cinnamon, salt, and pepper.
In a small pan, heat the ¼ cup of oil until it just begins to smoke, about 5 minutes. Fry the leeks in the oil until golden brown, 3–5 minutes. Drain on paper towels until cool.
Recipe: kosher, salad, parve