Simanim salad
Every year people try and find all different recipes for the simanim, but what you did not realize is that they together make a really unique, beautiful and flavorful salad! ALL IN ONE!!! Add pulled salmon to this dish and you are good to go! (or a side of fish head:))
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F.
  2. Put black eyes peas in small pot and generously cover with water. Boil on high for 30-40 minutes or until soft but not mushy. Rinse and drain.
  3. Prepare a baking sheet with parchment paper and add leek, gourd and carrot. Drizzle with 4 tablespoons olive oil and a ½ teaspoon salt. Mix well and put in oven for 35 minutes or until golden.
  4. In a jar add remaining olive oil, balsamic vinegar, honey and salt and mix well.
  5. In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd and carrots. Mix with dressing right before serve. Serve warm or room temperature.
Notes & Tips:

Be sure that the leek, gourd and carrots are all chopped to the same size so you avoid any burnt pieces. Shana Tova!!