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:))
  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.
Recipe Notes

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