This refreshingly simple salad can be made ahead and dressed right before serving so you can sit back and enjoy a stress-free Passover meal.
- Cook Time
- Prep Time
- 6 servings ServingsServings
- 4 :matzos
- 1 :English cucumber
- 3-4 :heads of Belgian endive, leaves separated
- 1/8 cup:fresh mint leaves
- 1/4 cup:Italian parsley
- 1 cup:grape or cherry tomatoes, quartered
- 1 cup:arugula
- Juice:of 1 lemon
- 4 tablespoons:extra virgin olive oil
- 1 :garlic clove, minced
- Salt,:pepper, cumin and garlic powder to taste
- Preheat oven to 325 degrees F.
- Place the matzos on a baking sheet, brush with olive oil and sprinkle with cumin, garlic powder, salt and pepper. Break into wedges and bake for 10-12 minutes until crisp.
- Halve cucumbers; scoop out and discard the seeds and pulp. Chop into 1/2-inch pieces. Place into salad bowl.
- Thinly slice the endive and place into the bowl.
- Tear mint leaves into small pieces (they will bruise if you cut them with a knife) and add to the bowl. Toss in the parsley, tomatoes and arugula.
- Just before serving, mix in the lemon juice, olive oil and minced garlic; season with salt and pepper; allow the salad to sit for a few minutes, then mix in the matzo crisps.
Adapted from Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday, by Susie Fishbein.