By Naomi Ross When I was a child, I remember begging my mother for a job to do on those momentous days leading up to Passover. The anticipation in the house was contagious, and I couldn’t help but sense the urgency – something big was coming and I wanted to be a part of it….
This is my version of a French Niçoise salad. I make it with lamb instead of tuna, and it contains the ritual components of the Seder plate and table. The dressing is made from kosher sweet wine and maror (the bitter herb, in this case, white horseradish), creating a creamy pink dressing. This salad also makes a nice lunch or light dinner during chol hamoed, the non-holiday days of Passover.