"Seder Plate" Salad
From the kitchen of CarlyRomaine and crispy lamb sausage meet horseradish bite in this Passover-inspired salad. Toasted walnuts add crunch; a sharp, honeyed dressing cuts through the richness. Fresh parsley keeps everything bright and alive.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/2 cup walnuts
- 11/4 cup neutral vegetable oil, such as grapeseed, divided
- 14 ounces lamb sausage in casing, sliced into 1/4"-thick coins
- 11 tablespoon plus 1 teaspoon prepared horseradish
- 12 tablespoons fresh lemon juice
- 12 teaspoons honey
- 11/4 teaspoon (or more) kosher salt
- 11/8 teaspoon (or more) freshly ground black pepper
- 11/2 cup flat-leaf parsley leaves, divided
- 11 romaine heart (about 8 ounces), coarsely chopped
- 11/2 medium apple, such as Honeycrisp, Gala, or Fuji, thinly sliced
- 12 hard-boiled eggs
- 1quartered
Instructions
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
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.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.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.
Dressing, without parsley, can be made 3 days ahead. Cover and chill.