Rosh Hashanah Recipe
Salad Simanim~ all the omens in one beautiful dish

Salad Simanim is the perfect Rosh Hashanah recipe because it contains most of the symbolic foods we eat as we begin our Yom Tov meal. (Read about the simanim, or omens for Rosh Hashanah here.)

This sweet salad is a time saver, its jewel tones a sight to behold plus it’s fun to eat. All components may be made ahead of time and assembled for an impressively easy presentation of the simanim at the beginning of your Rosh Hashanah meal.

The days before Rosh Hashanah not ordinary days. They are so special that our sages warn us to be extra vigilant to remain calm and serene because each day of the week preceding the holiday are an opportunity to do a tikkun, repair. For example, our behavior on Sunday before Rosh Hashanah can rectify any sin we made on every Sunday of the year that is ending. The worst thing we can do during these days it to become frustrated and angry.

What a monumental challenge! There's so much to do for the holiday, and so many meals to make ahead. To rise the occasion, every Queen in the Kitchen will need to have a simple but beautiful and workable Rosh Hashanah menu plan for all the food she'll be preparing and serving during this auspicious days. This make ahead salad fills that need royally.

Salad Simanam for Rosh Hashanah

¼ cup vegetable oil

juice of two medium limes

3 tablespoons honey

1 tablespoon raspberry spread

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon pepper

3 carrots, peeled and shredded

1 beet, peeled and shredded

1 granny smith apple, peeled and shredded

2 leeks, white part only, washed well and sliced thinly

¼ cup vegetable oil

3 tablespoons pomegranate seeds

3 dates, diced-optional

3 cups soft lettuce

1. In a small bowl whisk together oil, lime juice, honey, raspberry spread, cinnamon, salt and pepper. (May prepare dressing 5 days ahead, keep tightly covered in refrigerator.)

2. In a small pan, heat oil to very hot. Fry leeks until golden brown, 3-5 minutes, and drain on paper towels. Cool and store in a covered container. (Keeps for 2 weeks stored in a plastic bag in the freezer.)

3. In a medium bowl, toss carrots, beets and apple with just enough dressing to coat. You may toss and store them separately to maintain their colors or toss them together in which case the apple and carrot will take on the ruby tint of the beets. Refrigerate until cold. (may prepare one day ahead)

4. When ready to serve, assemble salad either on individual plates or on a serving platter. On a bed of lettuce, mound the carrot, beet and apple, sprinkle with pomegranate seeds, dates if using, and fried leeks. Serve extra dressing on the side.

~Sephardim include rubia, black eyed peas as one of their simanm. My recipe for the Southern specialty, Texas Caviar is a fun and delicious way to bring in rubia.

~This page is just getting you started on delicious meals fit for your king and royal court. After all, Rosh Hashanah is coronation day. And here's link to more Rosh Hashanah recipes I hope you enjoy.