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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Do Ahead
Step 2
Dressing, without parsley, can be made 3 days ahead. Cover and chill.