Apple, Arugula and Celery Salad
For most people, the high holidays smell like warm chunks of meat and heavy kugels. My high holiday food memories are decorated with colorful salads. In Alabama, Rosh Hashanah is always too warm for soup and brisket, and with global “weirding,” I suspect that many of you will be just as warm this year. Thus, there’s nothing better than a colorful array of celebratory salads to ring in this New Year. Our post-service lunches always contain a large variety of salads—big bowls of kale with avocado, pomegranate-studded tabbouleh and so on—for starving guests to nosh when they first arrive from the never-ending morning services. My new salad idea is just sweet enough to be Rosh Hashanah appropriate: chopped apples, arugula and celery in a creamy honey-tahini dressing.
- ¼ teaspoon salt
- 2 garlic gloves, crushed
- 1 teaspoon fresh rosemary leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 tablespoon honey
- 1/3 cup apple cider vinegar
- 1/3 cup raw tahini
- Plenty of freshly ground black pepper
- 4 celery stalks, sliced thinly
- 3-4 good, sweet, crunchy apples, sliced thinly
- 3 cups arugula, chopped
- 2 medium stalks spring onions, chopped
- 1/3 cup walnuts, toasted and cooled
- First, make the dressing. Make sure your garlic is crushed well and herbs are finely chopped. Add all ingredients to a jar or bowl. Stir well, until all ingredients are combined and smooth. Add black pepper as desired. Let sit for at least 1 hour before use.
- No more than 1 hour before serving, chop celery, apples, arugula and spring onions. Pile all salad ingredients in a bowl, add 1/3 cup dressing and toss until apples, arugula and celery pieces are coated. Serve immediately. Add additional dressing to taste.