Recipe By Chef Tom Francz
A rich, festive salad, perfect for a Rosh Hashanah meal. If you make this for a time other than Rosh Hashanah, I recommend adding walnuts or roasted pecans and thin slices of purple onion.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Place lettuce leaves in a large bowl. Add mango cubes, pomegranate arils, and date strips.
Put all vinaigrette ingredients into a jar. Close well and shake.
Pour dressing over salad. Mix gently and serve.
This makes enough dressing for two large salads. You can also use it for coleslaw, vegetable salad, or even pasta salad.
When making a large quantity of the vinaigrette, I recommend using equal amounts of canola and olive oil (3/4 cup olive oil and 3/4 cup canola) and mixing with a hand blender or mixer.
Styling: Noa Kanarik
Photograpy: Tomer Bormad
