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Pleasing to the eye and the palate. The onion powder in the dressing and in the nut crunch adds an ever so-subtle flavor that you’re going to love. This salad will become a staple at your Yom Tov table!
2 large carrots, peeled
2 large Persian cucumbers, preferably not peeled
1 medium radish, cut into matchsticks
1–2 cups Beleaves Frozen Cauliflower Florets, defrosted and cut into small pieces (see note)
generous handful fresh parsley, chopped (optional)
1/2 cup pomegranate arils
1/3 cup Gefen Olive Oil
1/3 cup fresh lemon juice or Gefen Lemon Juice
1/4 teaspoon onion powder
salt, to taste
pepper, to taste
1 full tablespoon Gefen Honey
1 tablespoon Gefen Olive Oil
1/4 cup sliced almonds
1/4 cup whole hazelnuts
1/4 cup walnut pieces
1/4 cup pecan pieces
salt, to taste
1/4 teaspoon onion powder
Place carrots and cucumbers in the food processor and slice thinly. Pour into a medium-sized bowl. Add the radish, cauliflower, parsley, and pomegranate. Mix well. This can be made in advance and stored in a container in the fridge as is.
To prepare the vinaigrette, blend all ingredients together using an immersion blender. This can be done a few days in advance and refrigerated until using.
To prepare the nut crunch, heat oil in a large frying pan. Add nuts, salt, and onion powder and mix. Toast until light brown, stirring often so mixture doesn’t burn. Remove from heat. This can be done way in advance and stored in a container in the fridge or freezer; defrost before using.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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