Name: Passover Fattoush Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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)

Passover Fattoush Salad

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.

Passover Fattoush Salad

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

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

Instructions

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.