Paula Shoyer’s
TRADITION of Upholding
TRADITION in the Kitchen at
PASSOVER C
hef and best-selling au-
thor Paula Shoyer has
made an annual habit
of gracing our pages each
Passover season with recom-
mendations that she guarantees
will live up to the holiday’s culi-
nary tradition while simultane-
ously enlivening your seder.

All of the recipes are cour-
tesy of Shoyer’s book, “The New
Passover Menu” (Sterling Epi-
cure, February 2015).

SEDER PLATE SALAD
MEAT Advance prep: dressing and lamb
may be made two days in advance
3 large eggs, hard-boiled
seder plate and table. The dress-
and quartered
ing is made from kosher sweet
wine and maror (the bitter herb,
in this case, white horseradish), IngredIents for
creating a creamy pink dressing. the dressIng:
½ cup mayonnaise
This salad also makes a nice
4 tsp. white horseradish
lunch or light dinner during
1 tbsp. sugar
chol hamoed, the non-Yom Tov
2 tbsps. sweet kosher wine
intermediate days of Passover.

salt and black pepper
IngredIents for the salad:
2 pieces of lamb shoulder
(about 20 oz. total)
2 tsps. extra virgin olive oil
salt and black pepper
1 large head romaine
lettuce, cut into 2-inch
pieces 2 stalks celery, thinly sliced
dIrectIons: 1. Preheat oven to broil or
an outdoor grill to medium-
high heat.

2. To make the lamb: Rub the
lamb shoulder
pieces with oil
and sprinkle
2 apples (Red Delicious, Fuji or
Gala), cored and cut into -inch cubes.

(Seder Plate Salad)
Equipment: cutting board, knives,
measuring cups and spoons,
small saucepan, tongs, small
bowl, whisk, large serving bowl
This is Paula Shoyer’s version of
a French niçoise salad with
lamb instead of tuna. It contains
the ritual components of the
1 cup loosely packed fresh
parsley leaves,
roughly chopped
⅓ cup walnut halves,
roughly chopped into
½-inch pieces
2 apples (red delicious,
fuji, or gala), cored and
cut into ¾-inch cubes
with salt and pepper to taste.

Broil or grill for four to five min-
utes per side for medium rare, or
until desired doneness. Let cool
for five minutes and, if serving
immediately, slice into thin, two-
inch-long pieces. If making in
advance, wait to slice the lamb
until after reheating. The lamb
See Tradition, Page 12
10 APRIL 7, 2016
JEWISH EXPONENT
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APRIL 7, 2016 11