Passover

Sephardi Charoset Salad

Name: Sephardi Charoset Salad
Yield: Makes about 2 cups
Cuisine: Sephardic
Ingredients: 1 granny smith apple, cored and sliced; 1/3 cup cider vinegar; 2 tablespoons agave nectar or honey; 1 tablespoon Dijon mustard; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2/4 cup extra virgin olive oil or walnut oil; 2 pears, peeled, cored and minced; 1 1/2 ounce of pitted dates; 4 ounces of white raisins; 1/4 teaspoons cinnamon; 1/4 cup walnuts; Juice of 1/2 an orange or 2 tablespoons prepared orange juice

by: Stockout

January 7, 2011

2 Ratings

Makes about 2 cups

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Author Notes

There are hundreds of ways of making this traditional Passover spread, one of the elements on the seder plate. You can use any kind of apples, dates and raisins you want — I usually use a granny smith apple and white raisins, but other kinds of fruit will give you charoset as well, albeit with a slightly different flavor. I suspect that when the recipe was handed to me, the weight of the dates did not include the pits, and thus that version produced a sweeter charoset. Since I do not celebrate the Seder but love this spread, I serve it on apple slices dipped in a vinaigrette as a salad course and everyone can not get enough of it. Either way, I’m pleased with my result. —Stockout

What You'll Need

Ingredients

Apple Vinaigrette
1 granny smith apple, cored and sliced
1/3 cup cider vinegar
2 tablespoons agave nectar or honey
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2/4 cup extra virgin olive oil or walnut oil

Charoset spread
2 pears, peeled, cored and minced
1 1/2 ounce of pitted dates
4 ounces of white raisins
1/4 teaspoons cinnamon
1/4 cup walnuts
Juice of 1/2 an orange or 2 tablespoons prepared orange juice

Directions

Place dates, raisins, cinnamon, walnuts and orange juice into a processor and process till it resembles a course mush. Add more juice if it is too thick. Fold in the minced pears.
Dip apples slices in vinaigrette and spread with date & pear mixture.
I place the slices on Boston lettuce and sprinkle with remaining vinaigrette. Can also place in an endive leaf and serve the dressing on the side.

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AntoniaJames
Ordinary Blogger (Rivki Locker)
Stockout

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4 Reviews

AntoniaJames March 1, 2011

I keep thinking this would be really, really, REALLY good with steamed carrots instead of pears. I have no idea if it would even remotely resemble a charoset, but I do think it would be sensationally tasty. That vinaigrette has me salivating, just skimming the list of ingredients. I'm always looking for things to spread on apple slices. ;o)

Ordinary B. January 9, 2011

I can't wait to try this on Passover! I made a traditional Ashkenazic Haroset which has far fewer ingredients but is also very tasty. This one looks SO interesting. Thanks for sharing!

Stockout January 9, 2011

Thanks Rivki. I think yours was from German Jews and mine, Turkish (guess that is where the dates come from). It is amazing how many different variations there are. I imagine one could write a whole cookbook on just this dish alone....:-)

AntoniaJames January 7, 2011

My mouth is watering, as I read this. Actually, I'm drooling. What a great recipe!! Definitely trying this, probably tonight or tomorrow, as I have some dates left over from my holiday planned-but-not-executed baking agenda. ;o)