Rosh Hashanah is officially around the corner. And if you're still scrambling to come up with the perfect holiday dinner menu, don't sweat it... We got you covered! This Rosh Hashanah, owner, and chef Assaf Hadad is sharing one of his go-to holiday recipes for the upcoming holiday season. It's exactly the type of dish you want to have on your table- easy to make, light and refreshing, and doesn't call for a long shopping list of ingredients you need to run around town looking for. Simple and delicious. Exactly what Hadad aims to showcase in his cooking. "When you let fresh, high-quality ingredients speak for themselves you don't need much more," Hadad says. Here the star of the dish is the fennel. It is the main component of the salad and its anise flavor is brought forth thanks to the rest of the ingredients Hadad choices to combine here. The tartness of the grapefruit, the saltiness of the pistachios, and the crunchiness of the pomegranate seeds all work together to complement the crisp anise flavors of the freshly shaved fennel. Sprinkled with a little fresh dill on top and drizzled in sumac rose honey, this refreshing holiday salad is a must on any table.
For the salad
1 cup pomegranate seeds
1/2 cup chopped pistachios
1/2 cup fresh lemon juice
1/2 cup olive oil
For the dressing
1/2 cup honey
1 tablespoon sumac
1 teaspoon rose petals
pinch of salt
Cut the fennel in half and slice it to a half moon shape, about half an inch in thickness.
Fillet the grapefruit and remove the skin.
In a jar add the honey, sumac, rose petals, and salt. Mix to combine.
In a large bowl mix the fennel and grapefruit fillets. Season with fresh lemon juice, olive oil, and salt to taste.
Plate the salad in a nice large bowl and top it with the chopped pistachios and pomegranate seeds.
Drizzle the honey sumac on top and serve.