Herbed horseradish salad (Photo/Micah Siva)
Herbed horseradish salad (Photo/Micah Siva)

A Passover nosh: herbed horseradish salad and caramelized onion kugel

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It truly is a pleasure to share these Passover recipes from my J. colleague Micah Siva’s new cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine.”

The more than 80 vegetarian and vegan recipes in Siva’s book reflect her interest in traditional Jewish food from across the globe — and from her grandmother’s kitchen. Her enticing color photographs accompany the recipes.

I picked two “Nosh” recipes that would be perfect for your holiday meal. They have been adapted for space and style.

“Nosh” Herbed Horseradish Salad

Serves 6

Almond Crunch Topping:

  • ¼ cup extra-virgin olive oil
  • ½ cup almond flakes (sliced almonds)
  • 2 Tbs. fennel seeds
  • 4 garlic cloves, thinly sliced
  • 1 Tbs. sunflower seeds
  • ½ tsp. sea salt


  • 1 tsp. lemon zest
  • ¼ cup lemon juice
  • 2 Tbs. prepared horseradish
  • 1 Tbs. maple syrup or honey
  • ½ cup olive oil
  • Salt
  • Black pepper


  • 4 cups torn butter lettuce
  • 1 fennel bulb, cored and thinly sliced
  • 1 head radicchio, thinly sliced
  • ½ English cucumber, seeded and cut into 1⁄2-inch pieces
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh chives

Make almond crunch. In a small saucepan over medium heat, combine extra-virgin olive oil, almond flakes, fennel seeds, sliced garlic and sunflower seeds. Cook until garlic begins to brown and crisp, 4-5 minutes. Remove from heat, add salt and mix well. Transfer to heatproof dish. Let cool to room temperature. Store in cool, dark place in airtight container for up to 3 days.

Make dressing. In small bowl, whisk together zest, juice, horseradish and syrup. Slowly drizzle in ½ cup olive oil. Whisk until combined. Season with salt and pepper to taste.

Make salad. Combine lettuce, fennel, radicchio, cucumber, parsley, dill, basil, and chives in large bowl. Toss with dressing and almond crumble before serving.

Note: To avoid kitniyot (rice, millet, legumes) for Passover, replace fennel and sunflower seeds with nuts such as cashews or pistachios.

Caramelized potato kugel (Photo/Micah Siva)
Caramelized onion kugel (Photo/Micah Siva)

“Nosh” Caramelized Onion Kugel

Serves 10-12

  • 5 Tbs. extra-virgin olive oil, divided
  • 2 medium yellow onions, cut into ½-inch pieces
  • 1½ tsp. salt, divided
  • 2 lbs. russet or Idaho potatoes (peeling optional)
  • 4 large eggs
  • ½ tsp. black pepper
  • ¼ cup matzah meal
  • Sour cream, coconut yogurt or labneh, optional
  • Chopped fresh chives

In a 9-inch cast-iron pan, heat 2 Tbs. of oil over medium heat until hot but not smoking. Add onions, spreading them evenly over bottom of pan. Decrease heat to medium-low and let cook, undisturbed, for approximately 10 minutes.

Sprinkle onions with ½ tsp. salt and cook, stirring occasionally, until browned and broken down, 30 to 45 minutes. Once golden and caramelized, transfer onions to large bowl.

Preheat oven to 350 degrees. Add remaining 3 Tbs. of oil to pan and place in oven to heat up.

Fill large bowl with ice water. Using a food processor fitted with shredding disk, or a box grater on the largest hole, grate potatoes, shredding right before using to avoid oxidation. Add potatoes to ice water. Let sit for 10 minutes to remove excess starch.

Drain potatoes, transfer them to a clean kitchen towel, and wring out as much liquid as possible. Add potatoes to caramelized onions. Stir in remaining 1 tsp. salt, eggs, pepper and matzah meal.

Carefully remove cast-iron pan from oven. Spread potato mixture in pan, pushing it down to compact potatoes. Potatoes should sizzle on contact with pan. Return pan to oven and bake for 1 hour, or until deep golden brown on top. Serve with sour cream and chopped chives.

Note: If a cast-iron pan is not available, substitute a 9-inch cake pan when baking kugel.

Faith Kramer
Faith Kramer

Faith Kramer is a Bay Area food writer and the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.” Her website is faithkramer.com. Contact her at [email protected].