seven species salad

Seven Species Salad has become a very popular dish, especially for Tu B’Shvat, Shavout, and Rosh Hashanah. There are as many versions as there are people who make it. What they have in common is that they all include, in some form or another, these seven species that God mentions when talking up the majesty of the Promised Land to the Israelites.

While it’s called a salad, it’s a very hearty dish that can be served as a main course. Some include greens and look like what one thinks of when one hears the word “salad.” Others don’t, and use the grains as the foundation of the dish, in the way of composed salads like pasta salads, potato salads, couscous salads, and the like.

I think my version is the best you’ll find—obviously I think that, or I’d be making a different one… 

For me, it has just the right blend of flavors and textures. It’s sweet, and tart, and chewy, and nutty, and very satisfying. The pepper gives it a nice little kick.

This recipe makes a lot. Which is a good thing, because it holds up very well in the fridge for a day or two. And you’ll be wanting more long after your tummy is full.

Once you’ve gathered your ingredients and cooked your grains, it comes together in a flash.

Ingredients:

• 1 cup dry barley – you can use the quick cooking kind or ordinary barley, cooked according to package directions

• 1 cup whole wheat pearl couscous, cooked according to package directions

• 1 cup parsley, chopped

• ½  cup dried figs, cut up in pieces

• ½  cup pitted dates, sliced into rings

• ½  cup seedless grapes, halved

• ¼  cup pistachios, roughly chopped

• ¼  cup whole natural almonds, coarsely chopped

• 1/4 cup extra-virgin olive oil

• 2 tablespoons honey

• 2 tablespoons pomegranate molasses

• 2 tablespoons balsamic vinegar (fig vinegar is great if you can find it!)

• 1 tablespoon country Dijon mustard

• 1 teaspoon kosher salt, or to taste

• ½ teaspoon freshly ground black pepper

• Optional additions—pomegranate arils, diced avocado, walnuts

Method:

• Dump all of the above ingredients into a large bowl. Mix thoroughly to incorporate – I think hands work best.

• Feel free to adjust the proportions of fruit and nuts. I don’t really measure; the measurements are meant to be a guideline. Use as much of everything as you like.