Bitter Herbs Salad

This will be my second year hosting the family Passover seder.  Last year I focused on mastering the classics.  After several attempts to recreate the light and fluffy matzoh balls of my youth, I discovered my Grandmother’s recipe is identical to the one on the back of the Streit's matzoh meal box - perfection!

I also like to find new dishes to play around with.  At its core, Passover celebrates the journey of the Jewish people from slavery to freedom and many of the foods we eat are connected to the story. This salad reflects the bitterness of slavery, combining bitter greens like radicchio with fresh herbs and to symbolize Spring and rebirth.  The lettuces need only be a mix of bitter and sweet.  Use your imagination and what you have in the fridge to create your own combination.

A zissen pesach - wishing you a very sweet Passover!

Bitter Herb Salad

adapted from Martha Rose Shulman, The New York Times

Serves 12

2-3 cups mache, arugula or watercress, washed and dried

1 small head radicchio

2 Belgian endives

2 cups microgreens

2 scallions, chopped 

¼ cup chopped flat-leaf parsley

¼ cup chopped fresh dill

1 tablespoon chopped fresh mint

Dressing

1 small garlic clove (optional)

Salt to taste

3 tablespoons freshly squeezed lemon juice

½ cup extra virgin olive oil

Lay the mache down across the bottom of the bowl.  Slice the radicchio in 1" slices and then lay each circle flat and cut in half and spread over mache. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens together, lay scallions and microgreens atop, then and sprinkle the herbs over everything.

Skin the garlic clove (if using), cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.

Just before serving, shake the dressing in the jar, pour over the salad and toss.