ENDIVE and ARUGULA SALAD WITH SPICED MATZO CRISPS by Lisa Ades
This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!
Spiced Matzah Crisps:
- 3 Matzos
- olive oil
- ground cumin
- garlic powder
- sea salt
- freshly ground black pepper (or Aleppo Pepper)
- 4 heads Belgium endive
- 1 cup arugula
- 1/8 cup fresh mint leaves, stems discarded
- 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
- 1/4 cup flat leaf parsley
- 1 cup grape or cherry tomatoes, halved
- juice from ½- 1 lemon
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- kosher salt
- sumac (optional)
Directions for this Kosher for Passover Recipe:
Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.
Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.
Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.
p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese: