fbpx Crispy Candied Beef-Fry Salad | Recipes
Close Menu
source image

Crispy Candied Beef-Fry Salad


A few years ago I put a recipe for hot dogs wrapped in pastrami in the magazine for a Chanukah party appetizer. The recipe went wild, and even made it into our cookbook. I love to play off recipes that just work. This recipe is hardly related, but the candied beef fry reminded me of how much fun that hot dog recipe is. Feel free to skip the glazing stage if the sweet and savory thing just doesn’t do it for you.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


For the Beef Fry

1. To caramelize the beef fry, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Lay out beef fry on a baking sheet. Sprinkle with brown sugar. Bake for 20 minutes.
2. When done, pour out fat, flip over, and drizzle with maple syrup while hot. Let cool completely, then crumble into pieces. (This can be made at least a day in advance and stored in a container in the fridge.)

Assemble the Salad

1. Mix dressing ingredients in a small container. When ready to serve, arrange lettuce, cabbage, cherry tomatoes, and crispy onions in a bowl. Top with caramelized beef fry and drizzle with dressing.


Styling: Renee Muller and Rachael Mintz

Photography: Moishe Wulliger and Chaya Berger