Salad-in-the-Round

Round Food Tradition (Source: judaism.about.com-direct quote)

After apples and honey, round loaves of challah are the most recognizable food symbol of Rosh HaShanah. Challah is a kind of braided egg bread that is traditionally served by Jews on Shabbat. During Rosh HaShanah, however, the loaves are shaped into spirals or rounds symbolizing the continuity of Creation. Sometimes raisins or honey are added to the recipe in order to make the resulting loaves extra sweet. (Click here to learn more about challah shapes and meanings.)…...

Just as round challah represents the circle of life, I have extended that to my Salad-in-the-Round, cutting carrots, beets, and radishes into circles. Here is the recipe:

Utensils: Cutting board and knife, saucepan, mixing bowl, serving bowl and platter
Prep. Time: about 20 minutes if beet is already cooked, otherwise add 10 minutes
Cooking Time: 10-20 minutes for beet, which can be done ahead of time or purchased already cooked from the market (ex. Trader Joe’s)
Categories: vegan (if no egg added), GF, NSA

Ingredients

2 cups organic lettuce of choice, washed, dried and torn into small pieces
one carrot, scrubbed and thinly sliced into circles
one beet, cooked and peeled and cut crosswise into circles, cut in half if too large
1/2 cucumber, scrubbed and cut into thin slices crosswise (if round pieces too large, cut in half)
2-3 radishes, scrubbed and trimmed and cut into thin circles, crosswise
3-4 red or white onion slices, cut crosswise into circles
one dill pickle, cut into thin rings*
salad dressing of your choice ( I used olive oil and lemon, salt & pepper)
sprouts for garnish (optional)


*My Israeli neighbor, Ofrah, uses pickles in her dishes, so I thought I would try one from Bubbies because I love the fact that they are made without vinegar or preservatives. Feel free to leave out the pickle if none is available or you are not sure you would like it. But it does give the salad zest!





Directions

1. Place washed, dried, and torn lettuce in a large bowl.
2. Add veggies and pickle, cut into circles or 1/2 circles, as noted above.
3. Toss with dressing of choice, add salt & pepper to taste, and place in a round serving bowl.
4. Garnish with sprouts, if using. Serve chilled. Serves two as a side dish, one as a main dish, especially if using optional egg. (See Variation below.)
Variation: Add a hard-boiled egg, sliced crosswise into circles.


P.S. A pomegranate is often used as this new fruit (for the fall season). In the Bible, the Land of Israel is praised for its pomegranates. It is also said that this fruit contains 613 seeds just as there are 613 mitzvot (good deeds). Another reason given for blessing and eating pomegranate on Rosh HaShanah is that we wish that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. (I featured apples and pomegranates in a recipe for Women’s Voices for Change over the summer and posted the link only website. Here is that link again: 
http://womensvoicesforchange.org/summer-recipes-apple-and-pomegranate-salad.htm

Leave a Reply

Subscribe