The Fleishigs test kitchen is a hub of amazing conversations, incredible food, lots of trial and error but most spectacularly; it is a place where incredible people convene.
In honor of Rosh Hashana, the one and only chef Moshe Wendel visited the Fleishigs studio this past summer to chat with us on our podcast Glatt and share his family’s personal Rosh Hashana seder feast.
We are so grateful that he gave us a full day to hang out with us, share his tips and most graciously his personal recipes that we are privileged to share with you.
Honeydew Salad with Dill, Mint and Pistachio (or pepites)
Serves: 4
This salad tells you everything you need to know about this issue. It is spot on for Rosh Hashana — both sweet and new — and brings effortless elegance to your holiday table. No one will expect honeydew alongside the fish course, but once you serve it the pairing feels so obviously perfect and so uniquely Fleishigs. Not every sweet bite has to be honey cake.
The honeydew adds a juicy floral sweetness that pairs unexpectedly well with dill and mint, while shallots and pistachios bring crunch and depth. Tossed in a lemon–silan vinaigrette with a touch of sumac, this dish is light, vibrant and a refreshing way to open your yom tov meal.
INGREDIENTS
For the vinaigrette:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon silan or honey
½ teaspoon kosher salt
1 clove garlic, grated or minced
½ teaspoon sumac
For the salad:
2 cups honeydew, cut into ½-inch cubes
½ cup chopped fresh mint
½ cup chopped fresh dill
1 large shallot, minced
½ cup toasted pistachios or roasted pepites, roughly chopped
INSTRUCTIONS
For the vinaigrette, whisk ingredients until well combined.
For the salad, gently toss honeydew, herbs, shallots and pistachios with vinaigrette.
