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September 15, 2023

Food Writer & Recipe Developer

By Jake Cohen

Food Writer & Recipe Developer

Jake Cohen is the New York Times bestselling author of Jew-ish. His recipes have been featured on Rachael Ray, The Drew Barrymore Show, Live with Kelly and Ryan, Good Morning America, and the Food Network and in the New York Times, Food & Wine, The Wall Street Journal, Bon Appetit, and Forbes, among others.

Image by Matt Taylor-Gross

September 15, 2023

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Jews love some edible symbolism! This recipe is not only the perfect fall and winter salad but it can and should sneak onto your Passover and Rosh Hashanah menus. A bed of chicories is topped with a sweet apples and honey dressing, candied walnuts, and blue cheese for a combo of tang, sweetness, funk, and bitterness that always has me coming back for seconds.

Serves 6 to 8

Prep Time: 20 minutes

Cook Time: 5 minutes

• 1/2 cup walnuts, roughly chopped
• 1 tablespoon date syrup (silan) or honey
• 2 teaspoons olive oil
• Pinch of ground cinnamon
• Pinch of smoked paprika
• Kosher salt and freshly ground black pepper

• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon honey
• 2 teaspoons whole grain mustard
• 1 garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 Honeycrisp apples, cored and cut into 1/4-inch pieces
• 12 ounces (3 medium heads) endive, ends trimmed and leaves separated
• 1 small head radicchio, halved and thinly sliced
• 1/4 cup fresh parsley leaves
• 4 ounces blue cheese, crumbled

1. Make the candied walnuts: In a small saucepan, combine the walnuts, date syrup, olive oil, cinnamon, smoked paprika, and a heavy pinch each of salt and pepper over medium heat. Cook, stirring constantly, until the date syrup caramelizes and glazes the walnuts, 3 to 5 minutes. Transfer to a bowl and let cool slightly.
2. Assemble the salad: In a medium bowl, whisk together the lemon juice, honey, mustard, garlic, and 2 heavy pinches each of salt and pepper. Slowly whisk in the olive oil until incorporated. Taste and adjust the seasoning with salt and pepper. Add the chopped apples and toss to coat.
3. On a large platter, toss the endive leaves, radicchio, and parsley to mix and arrange in an even layer. Spoon the apple mixture over the salad and top with the crumbled blue cheese and candied walnuts, then serve.