Bitter Herbs Salad

By Martha Rose Shulman

Bitter Herbs Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(218)
Comments
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Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.

Featured in: Sephardic Dishes for the Passover Table

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Ingredients

Yield:6 servings
  • 2hearts of romaine lettuce
  • 1small head radicchio
  • 2Belgian endives
  • 1½cups arugula or watercress, washed and dried
  • 1rib celery, preferably from the heart, sliced very thin
  • 2scallions, chopped (optional)
  • ¼cup chopped flat-leaf parsley
  • ¼cup chopped fresh dill
  • 1tablespoon chopped fresh mint (optional)
  • 1small garlic clove
  • Salt to taste
  • 3tablespoons freshly squeezed lemon juice
  • ½cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

187 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 377 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about ¾ inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.

  2. Step 2

    Skin the garlic clove, 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.

  3. Step 3

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

Tips
  • Advance preparation: The greens can be prepared, wrapped in a clean kitchen towel and then sealed in plastic bags and refrigerated, several hours ahead.
  • Most of the calories come from the dressing; you can use less to reduce them.

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Ratings

5 out of 5
218 user ratings
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Comments

Abby

Perfect salad for Passover, but would be great any time. I found goat cheese to be a nice addition to help round out the flavors.

Chelsea Hodge

Great salad for Passover because of the symbolism, but ALSO a really tasty (and quite unique!) salad for any meal!

Cherylrose

I have made this salad time and again on many occasions, separate from Passover. It's my daughter-in-law's favorite salad. It's bright and savory and fresh!

Cari

I have made this salad a number of times now. Perfect to balance out any rich dinner. It's now a Passover staple but also made it last night for Christmas dinner with Beef Wellington and thrice baked potatoes! I double the garlic and triple the dressing recipe so we can use it all week long! Delish!

Susan

This was really delicious, served for Passover, enjoyed by all.

eliane

Excellent. Was an original and light side side and a crowd pleaser.

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