In the age-old spirit of Jewish cooking, this salad uses the foods of the season. It may be a prelude to the array of fried pancakes that follow or a refreshing palate cleanser between courses.
1 cup dried cranberries
8 cups fresh spinach, washed, stemmed,
and torn into bite size pieces (about 1 pound)
3 seedless tangerines, peeled, pith removed, and sectioned
1 cup toasted pecans, coarsely chopped
3 tablespoons sherry vinegar
2 tablespoons cranberry soaking water
1/2 cup peanut or vegetable oil
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Soak cranberries in 2 cups hot water until soft, about 1 hour. Drain, discarding all but 2 tablespoons of soaking liquid. Reserve liquid and cranberries separately.
In a large bowl, combine cranberries, spinach, tangerines, and pecans. In a medium bowl, whisk together dressing ingredients until well combined. Toss with spinach mixture and serve.
Jewish Holiday Feasts
by Louise Fiszer & Jeannette Ferrary
Illustrated by Coco Masuda
Recipe reprinted by permission.
This page created December 1998; modified November 2006
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