Dates, roquette and endive salad for Rosh Hashanah
A crispy, sweet salad, based on ancient symbols and traditional foods believed to bring blessings for the Jewish New Year.
This recipe is from Haaretz's archives.
3 cups fresh, crisp roquette leaves
3 heads of endive, leaves separated
20 chopped celery leaves (optional )
20 whole parsley leaves
1/2 cup walnuts
30 fresh dates, peeled and pitted
175 ml. white wine vinegar
2 crushed garlic cloves
50 gm. sweet-and-sour chili sauce
1/8 tsp. fine salt
125 gm. (1/2 cup + 1 tbsp. ) sugar
250 ml (1 cup ) soybean oil
Mix all salad ingredients in a bowl.
To prepare the vinaigrette: Process all the ingredients except the oil in a food processor. Pour in the oil gradually, processing all the while, until smooth. Pour vinaigrette on the salad and mix. Garnish with spearmint leaves, coriander leaves and sliced roasted almonds.
Like us on Facebook and get articles directly in your news feed