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
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.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
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.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
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.