Small Plates: Passover cookbook

NEW BOOKS FOR COOKS

SEDER PLATE SALAD

For the salad:

2 pieces of lamb shoulder (about 20 ounces total)

2 teaspoons extra-virgin olive oil

Salt and black pepper

1 large head romaine lettuce, cut into 2-inch pieces

2 stalks celery, thinly sliced

1 cup loosely packed fresh parsley leaves, roughly chopped

1/3 cup walnut halves, roughly chopped into ½-inch pieces

2 apples (Red Delicious, Fuji or Gala), cored and cut into ¾-inch cubes

3 large eggs, hard-boiled and quartered

For the dressing:

½ cup mayonnaise

4 teaspoons jarred white horseradish

1 tablespoon sugar

2 tablespoons sweet kosher wine

Salt and black pepper

Rub the lamb with oil and sprinkle with salt and pepper to taste. Broil or grill for 4 to 5 minutes per side for medium rare, or until desired doneness. Let cool for 5 minutes and, if serving immediately, slice into thin 2-inch-long pieces. (If making in advance, wait to slice the lamb until after reheating. The lamb may be roasted two days in advance; cover and store in the fridge.)

To make the salad dressing, in a small bowl, whisk the mayonnaise, horseradish, sugar and wine until well combined. Add salt and pepper, to taste. (The dressing may be made two days in advance; cover and store in the fridge.)

To assemble the salad, place the romaine pieces in a large bowl. Add the celery and parsley and toss to combine. Sprinkle the walnuts and apples on top and arrange the egg quarters around the perimeter of the bowl. Scatter the lamb pieces on top. To serve, scoop some of everything onto each plate and drizzle with the dressing.

Serves 6.

Recipe from “The New Passover Menu” by Paula Shoyer (Sterling Epicure; $24.95)

— Heidi Knapp Rinella