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
Preparation
Step 1
Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook sausage, turning occasionally, until browned on both sides, 3–5 minutes. Transfer to a plate.
Step 2
Meanwhile, whisk horseradish, lemon juice, honey, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Slowly whisk in remaining 3 Tbsp. oil in a steady stream. Coarsely chop 2 Tbsp. parsley and stir into dressing.
Step 3
Toss romaine, 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.
Do Ahead
Recipe notes
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