Under the category of “Better Late than Never,” I thought I’d share our family’s Rosh Hashana menu for the evening. Quickly. So you can go get your shopping done, like, now.
As usual, it’s a group effort — I am on Salad and Side patrol. Here’s how it breaks down:
My parents: A few bottles Pinot, Challah, and Dessert which has yet to be determined, but I am pulling for Helene’s Orange-Almond Cake (which, by the way, is gluten-free)
My brother: Assorted goodies for a Cheese Plate & Chocolate Chip Cookies for the Kids
My sister: Brisket, the main event.
Me: These Fork-Roasted Yukon Gold Potatoes*; a simple barley salad (like the one on page 245 of my book, maybe with feta); and the Kale and Apple salad you are looking at above. I’ve eaten this salad exactly twice: Once at my kids’ camp, which is where the recipe comes from, and once with my cousin Sicily, who liked it so much she asked me to send along the how-to soon after she left. Always a good sign.
Now, to figure out who takes care of the dog.
Kale & Apple Salad
1/2 cup olive oil
salt and pepper
2 tablespoons cider vinegar
squeeze of lemon juice
2 tablespoons honey
2 bunches raw kale (preferably Tuscan/lacinato), shredded
1/2 cup celery, sliced thin
2 tart apples, cored and chopped small
1/2 cup walnuts, toasted and chopped
1/4 cup raisins
1 shallot, chopped
In a measuring cup or small jar, whisk together (or shake together) all dressing ingredients. Add remaining ingredients to a large salad bowl and toss with dressing.
PS: When I titled this “Happy New Year,” did you think I was talking about the start of the school year, which always feels more like the new year than the real new year? More posts on back-to-school very soon.)
*Update on these potatoes: What a pain to make! I pissed and moaned the whole time — smoking hot oil, fussy fork-tined ridging, etc — but they were a hit. The recipe is not for the faint-of-heart, though, be warned!