After a hot, hazy summer, the High Holiday season should feel like a breath of fresh air. Local food writer Elite Jakob’s Rosh Hashanah recipes are the ideal way to usher in the season.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Rosh Hashanah Salad
Ingredients
- Your favorite greens, salad bowl full
- 1 green apple, cut to sticks or shaved with a peeler
- 1/3 cup walnut pieces or hazelnuts
- Pomegranate seeds
- 5 dried dates, sliced to small pieces
For dressing:
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
Instructions
- Layer and spread the ingredients evenly on a large platter with a rim, starting with the greens, shaved apple, pomegranate seeds, dates, and crushed walnuts.
- Mix the dressing in a sealed jar and drizzle all over just before serving.
- No need to toss the salad, it looks nicer without tossing the salad ahead of time and it keeps the greens from wilting quickly. Or, plate on individual plates and place them next to each of your guests.
- Shana Tova U’metuka!
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