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You didn’t realize you needed this salad until now. We used to call this the leftover salad because it was born out of all our leftovers from a big night of cooking: herbs, nuts, dried fruit, and celery (because who doesn’t have leftover celery?). But the more we made this salad, the more it became a menu staple. And then it became the most important salad we ever served. This salad is fresh and bountiful from the abundance of herbs, satisfying and decadent from the freshly toasted almonds, tart and sweet from the dried fruit, and pulled together using the celery, which is the ultimate vehicle for crunch. To add even more color, toss in an additional cup of pomegranate seeds.
Yield: Serves 3 to 6, makes 3 heaping small plates
1 cup raw almonds, toasted and roughly chopped
2 cups raw celery, sliced into small 1/4-inch pieces
1 cup Gefen Dried Cranberries, roughly chopped
1/2 bunch of flat-leaf parsley, cleaned and roughly chopped
1/2 bunch of cilantro, cleaned and roughly chopped
1 bunch of mint, cleaned and chopped
1 cup pomegranate seeds (optional, highly recommended)
juice of 1 lemon
2 tablespoons Gefen Extra Virgin Olive Oil
1 tablespoon Gefen Honey
1 teaspoon gray salt (finishing salt), plus more to taste
In a medium bowl, add the almonds, celery, cranberries, parsley, cilantro, mint, pomegranate seeds (if desired, but highly recommended), lemon juice, olive oil, honey, and salt.
Toss until combined, adjust the salt as needed, and serve immediately.
Excerpted from Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy by Ben Siman-Tov and Zikki Siman Tov. Copyright ©️ 2025 Ben Siman-Tov and Zikki Siman Tov. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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