Elkie salad leafy apple and currant

Elkie salad leafy apple and currant

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  • Prep Time


  • Total Time


  • Servings



  • Dressing:

  • ½

    cup canola oil

  • ¼

    cup seasoned rice vinegar

  • 3

    tbsp sugar

  • 1

    tbsp poppy seeds

  • 1

    tsp dried mustard

  • ½

    tsp salt

  • Salad:

  • butter lettuce

  • red leaf lettuce

  • romaine lettuce

  • 2

    Pippin/Golden Delicious apples (sweet, not tart apples) cored and cut into cubes

  • ½

    cup currants, rinsed

  • 1

    small red onion, peeled, trimmed and diced

  • ½

    cup toasted pine nuts


Combine all the dressing ingredients in a container. Refrigerate till ready to use. I usually do this before shabbos. I also usually make more of the dressing (another half again, or double) because the amount above is not really enough for a large salad. Tear the lettuce into bite-size pieces and dry. Place the rest of the salad ingredients on the lettuce (except the pine nuts) and refrigerate till needed. When you are ready to eat the salad, add the dressing and mix it all in, and, finally, sprinkle the toasted pine nuts over the salad and serve.


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