The Jewish Home | MARCH 24, 2022
114
In The K
tchen
Charoset Salad Pareve / Yields 8 servings
Ingredients
Preparation
Dressing ◦ ½ cup cream Malaga or sweet red wine ◦ ½ cup balsamic vinegar ◦ ¾ cup oil ◦ 2 Tablespoons sugar ◦ 1 teaspoon salt ◦ ¼ teaspoon cinnamon ◦ Pinch cayenne pepper
Prepare the dressing: Combine all dressing ingredients in a container; cover tightly and shake to combine. Assemble the salad: Add spinach, apples, dates, and candied almonds to a large bowl. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
OCTOBER 29, 2015 | The Jewish Home
Candied Almonds ◦ 1 cup blanched, sliced almonds ◦ ½ cup sugar ◦ ½ teaspoon cinnamon
22
PHOT O BY MIRI AM PASC AL COH
I wanted to include a version of charoset in my cookbook, Perfect For Pesach, but I decided to take it a step further, so I created this charoset-inspired salad, with all of the flavors you expect to find: cinnamon, wine, nuts, apples, and more. During our photo shoot preparation, the kitchen support staff all raved about this salad and kept wanting to remake it just so they could enjoy it again and again.
EN
By Naomi Nachman
Salad ◦ 5-6 ounces baby spinach OR choice of lettuce ◦ 3 Granny Smith apples, with peel, diced ◦ 8 dried dates, pitted and diced
Prepare candied almonds: Line a baking sheet with parchment paper; set aside. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn. Spread the nuts in a single layer on prepared baking pan; set aside to cool.
Prepare Ahead: Nuts can be stored in an airtight container at room temperature for about a week. Dressing can be prepared ahead and stored in the fridge for about a week. Cook’s tips • Be careful when working with the candied almonds, as hot sugar can cause a painful burn. • This recipe makes a large quantity of dressing. Keep any extra in the fridge and use it to dress salads all week. Recipe from Perfect For Pesach by Naomi Nachman. Photo by Miriam Pascal Cohen. Shared with permission by Artscroll/Mesorah publications
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
