By Joelle Abramowitz
Purchase your apples and parsley at any local farmer’s market.
This month’s seasonal recipe is for an apple, pomegranate, and parsley salad, making the most of in-season local apples and parsley. The dish includes Rosh Hashanah staples, apple and pomegranate, which are symbolic of our hopes for a sweet and fertile year ahead. This recipe presents them in a fresh way, with ample parsley and urfa biber pepper (though red pepper flakes also work). The parsley provides a crisp green flavor to counter the sweetness of the apple and pomegranate, and the pepper provides a hint of kick and smokiness.
Apple, Pomegranate, and Parsley Salad
Serves 2-4
Pareve
Ingredients
1 bunch parsley, finely chopped
2 small apples, diced
1/3 c. red onion, finely diced, plus more to taste
1 pomegranate, halved
1-2 lemons, to taste
Olive oil to coat
Salt, to taste
Urfa biber pepper, to taste
Honey, to taste
Preparation
Place the parsley, apple, and onion in a large bowl. With a wooden spoon, beat the back of each pomegranate half over the bowl until all of the arils have released.
Add olive oil to coat and the juice of 1 lemon and season with salt and urfa biber pepper to taste. Toss to coat. Taste and adjust seasonings, adding honey to sweeten if desired.
Read more of Joelle Abramowitz’s writing about food and life at https://gastronomisteconomist.substack.com/.