Skip to main content
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

See Related Recipes and Cooking Tips

Read More
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.