Photograph by John Tavares

The three authors of JCC Manhattan’s new cookbook, Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmi, dubbed this their karpas salad, named after the spring herbs and bitter greens served at a Passover Seder, but they make it all year-round. It also features dates, pine nuts, pomegranate seeds and a bright lemon dressing — a terrific mix.

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• Roasted Chicken Paprikash

Serves 8 as a side

For the salad
½ cup pine nuts
6 ounces baby arugula
Leaves from 2 bunches fresh flat-leaf parsley (about 4 cups)
Leaves from 1 bunch cilantro (about 2 cups)
½ cup fresh chives cut into 1/8-inch lengths
3/4 cup dried pitted dates, thinly sliced
1½ cups pomegranate seeds (about 2 pomegranates)
Fresh dill to garnish

For the dressing
2 to 3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

1) In a small skillet, toast the pine nuts over low heat, watching carefully and stirring often, until golden, about 3 minutes. Transfer to a small bowl and let cool.

2) In a large bowl, combine the arugula, parsley, cilantro and chives. Add the pine nuts and dates and toss.

3) To make the dressing, whisk the lemon juice (to taste) and olive oil together in a small bowl. Season with salt and pepper. Just before serving, toss the salad with the dressing. Sprinkle with the pomegranate seeds, adjust the seasoning and serve.

The authors discuss the salad recipe.

Recipe reprinted with permission from “The Community Table” ©2015 JCC Manhattan, Grand Central Books.

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