Rosh HaShanah Salad from Award-Winning Chef and Incredible Jewish Professional
Stephanie Goldfarb is the Director of Community Engagement, Chicago for Honeymoon Israel. She is also an award-winning chef! In 2014, she was named America’s Best Cook by the Food Network. We asked her to share her favorite go-to recipe for the new year and she shared this delicious pomegranate salad.
2 cups fresh feta cheese in water
1 ½ cup fresh pomegranate seeds
1 small shallot, minced
1 cup green olives (I like Castelvetrano here), pitted and chopped roughly
1 canned chipotle in adobo, minced
1 tsp adobo sauce from the same can
¼ cup extra virgin olive oil
3 tbs pomegranate molasses
2 tbs lemon juice
Kosher salt and crushed black pepper to taste
¾ cup mint leaves, torn
½ cup shelled pistachios, toasted and chopped
Place the feta, pomegranate seeds, shallot, and olives in a large bowl. Set aside.
In a small bowl, mix together the chipotle, adobo sauce, olive oil, pomegranate molasses, lemon juice, and a few pinches of salt and pepper. Stir and adjust for seasoning.
Pour dressing over salad and toss. Garnish with pistachios and mint, toss again, and enjoy!