This salad is so simple and refreshing. The spiced matzo chips can be made a few days in advance and stored in a ziplock bag. I always make some extra to serve with soup or dips at another meal.

　　Parve

　　Gebrokts

　　

Ingredients

Makes 6 servings

　　Spiced matzo chips

　　1 (8-10 inch) English cucumber, peeled

　　3-4 heads Belgian endive, separated into leaves

　　1/8 cup fresh mint leaves (discard stems)

　　1/4 cup flat-leaf Italian parsley leaves (discard stems)

　　1 cup small grape or cherry tomatoes, quartered

　　1 cup arugula

　　Juice of 1 lemon

　　4 tablespoons extra-virgin olive oil

　　1 clove fresh garlic, minced

　　Pinch of coarse sea salt or kosher salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Prepare the matzo chips .

　　

Step 2

Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.

　　

Step 3

Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.

　　

Step 4

Stand 2 matzo chips in each salad.

　　Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd. Buy the full book from Amazon or Biblio.