‘The Community Table’ Karpas Salad

By The Community Table April 6, 2015

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.

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO