"Seder Plate" Salad

Ingredients for "Seder Plate" Salad

• 120ml walnuts

• 60ml neutral vegetable oil, such as grapeseed, divided

• 110g 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 teaspoons (or more) kosher salt

• 1/8 teaspoons (or more) freshly ground black pepper

• 1/2 cup flat-leaf parsley leaves, divided

• 1 cos heart (about 230g ), coarsely chopped

• 1/2 medium apple, such as Honeycrisp, Gala, or Fuji, thinly sliced

• 2 hard-boiled eggs, quartered

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Heat 1 tablespoon 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 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Slowly whisk in remaining 45ml oil in a steady stream. Coarsely chop 2 tablespoons parsley and stir into dressing.Toss cos, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.