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When I think of Rosh Hashanah day meals, I think fresh, fast and easy (and delicious, of course), because after sitting in shul all day, no one wants to wait an extra minute to eat! Here is an easy and fast salad that can be prepped in advance and put together quickly when you get home from shul. This dish can be plated as individual appetizers or put together as a large salad and placed in the middle of the table.
1 pound chicken cutlets, sliced medium-thin
1/4 cup silan (date honey), such as Heaven & Earth Date Syrup, or honey
2 tablespoons oil
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
1/4 cup silan, such as Heaven & Earth Date Syrup, or honey
1 tablespoon red wine vinegar
1/2 teaspoon dried mustard (or 1 teaspoon prepared mustard)
1 cube Gefen Frozen Garlic
1/4 cup Tuscanini Extra Light Olive Oil (or any oil)
salt, to taste
pepper, to taste
1 to 2 heads romaine lettuce, thinly cut
2 small Persian cucumbers, cut in half lengthwise and thinly sliced
1 pomegranate, deseeded
crispy fried onions (store-bought)
For chicken, place all ingredients except chicken in a large container with a cover; whisk to combine. Add chicken and mix well to coat. Cover and marinate in the fridge for at least a half hour, or up to four hours.
Grill chicken on preheated outdoor grill or in a grill pan, for three to five minutes per side. Transfer to a plate and cool. Slice into thin strips.
For dressing, combine all ingredients in a small bowl and mix well to combine.
To assemble salad as an appetizer, arrange a handful of lettuce on a small plate. Top with a few chicken strips, and some pomegranate seeds and cucumber slices. Sprinkle with crispy onions and drizzle dressing over the top right before serving.
For a large salad, place lettuce, pomegranate seeds, and cucumbers in a large bowl. Top with chicken strips, pour dressing over it, and mix well. Add crispy onions on top right before serving.
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