When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to us at a Sukkot dinner many years ago, and now it’s one of our standard Sukkot dishes. It also works as a kind of fresh salsa on top of grilled fish or eggplant.
In creating a drink to celebrate the New Year of the Trees, Naomi Major incorporated a fig liquor to reference one of the seven fruits of Israel. L’Chaim!
Seasonal fruit and a gorgeous autumnal palette make this salad, from acclaimed chef and cookbook author Yotam Ottolenghi, a standout on a Rosh Hashanah table.
Traditional Sephardic style