Bitter Herbs Salad
Published April 2, 2012
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 hearts of romaine lettuce
1 small head radicchio
2 Belgian endives
1 ½ cups arugula or watercress, washed and dried
1 rib celery, preferably from the heart, sliced very thin
2 scallions, chopped (optional)
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh dill
1 tablespoon chopped fresh mint (optional)
1 small garlic clove
Salt to taste
3 tablespoons freshly squeezed lemon juice
½ cup extra virgin olive oil
Nutritional analysis per serving (6 servings)
6 grams carbs; 187 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 377 milligrams sodium; 2 grams protein; 2 grams sugar
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
- 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.
- 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.
- Step 3
Just before serving, shake the dressing in the jar, pour over the salad and toss.
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.
Private Notes
Comments
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.
Great salad for Passover because of the symbolism, but ALSO a really tasty (and quite unique!) salad for any meal!
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!
Love this salad. I have modified: 1. Thus was an accident- for some reason I thought there were shallots in the dressing. I made it like this three times before I realized recipe doesn’t call for it. But it is good in the dressing. 2. I’ve added Gorgonzola which complements these greens. 3. I’ve add pistachios which I also think go really with this. My new favorite salad.
I’ve made this for a Seder and a Hanukkah dinner. A perfect complement to the latkes. A crowd favorite, especially with the dill.
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!