Good Food
Passover Recipe: Horseradish and Apple Salad
Originally published in Yiddish, The Vilna Vegetarian Cookbook was discovered in a rare books collection at the YIVO Institute for Jewish Research in New York City.
By Gillian Ferguson • • 1 min readThe Vilna Vegetarian Cookbook was first published in 1938.
Originally published in Yiddish, The Vilna Vegetarian Cookbook was discovered in a rare books collection at the YIVO Institute for Jewish Research in New York City. Wendy Waxman and Barbara Mazur were so inspired by the book that they worked with YIVO to have it translated and republished.
The cookbook is the work of Fania Lewando, a restaurateur from Vilna, Lithuania who’s vegetarian riffs on Jewish food attracted the creative class of Vilna to her restaurant. Lewando was an early advocate for health and the 400 vegetarian recipes in the book feel decades ahead of her time.
This recipe for Apple & Horseradish salad is perfect for Passover.
Apple & Horseradish Salad
Grate (1 ounce) horseradish, sprinkle with ¼ teaspoon salt and ½ teaspoon sugar, and add two medium apples, grated. Squeeze in the juice of 1 lemon, and dress with 1 tablespoon of olive oil.
The intensity of this salad will depend on the amount of horseradish and the size and sweetness of the apples. The recipe is a good accompaniment to any of the cutlets or latkes and is perfect for Passover.
Excerpted from THE VILNA VEGETARIAN by Fania Lewando. Copyright © 2014 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*translated from Yiddish and adapted by Eve Jochnowitz