A salad for your seder that borrows from marror, charoset, and karpas. The bitter greens are balanced by the crunchy apple and nut clusters.
- 2 Cups Romain Lettuce Roughly Chopped
- 2 Cups Endive Roughly Chopped
- 2 Cups Dandelion Greens Roughly Chopped
- 2 Cups Radicchio Roughly Chopped
- 3 Radishes Sliced into rounds
- 3 Stalks Celery with their Leaves Slice the stalks thinly on a bias and reserve the leaves to add to the salad
- 1 Small Red Onion Sliced thin
- 1 Small Apple Pealed, cored, and diced small
- 1 Cup Walnuts Roughly copped
- 1 Cup Sugar
- ⅓ Cup Red Wine Vinegar
- ⅔ Cup Olive Oil
- ¼ tsp Grated Horseradish
- 1 tsp Chopped Garlic Garlic powder will work in a pinch
- 1 tsp Chopped Parsley
- 1 tbsp Honey
- Salt and Pepper To taste
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Add the sugar to the sauce pan and place on the stove over medium heat.
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Cook sugar stirring constantly. Once the sugar melts add the walnuts and apples. Stir thoroughly to coat.
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Cook the apple, nut, and sugar mixture until the sugar begins to caramelize.
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Once the sugar is a light brown spread the mixture in a thin layer on to the parchment lined sheet pan to cool.
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Once the mixture is cool, cover it with another sheet of parchment paper and break it up into small pieces with a heavy pan or a meat mallet.
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Whisk together the oil, vinegar, honey, horseradish, parsley, garlic, salt and pepper. Note you may not need to use all the dressing.
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Lightly dress the greens and vegetables, and top with the charoset clusters.