Salad: Bitter Herbs: Salata de Maror - pareve

Posted by : Karen Selwyn

Rabbi Sternberg's version of the recipe called for 1 uncooked egg
yolk.  As a result, the newspaper article includes the standard warning
about uncooked eggs possibly being contaminated with salmonella.  The
version of the recipe I include here eliminates the egg, but
incorporates a bit of mayonnaise to finesse the whole raw egg issue.
This change preserves the slightly creamy texture of the original
dressing, however, there is no reason why the mayonnaise can't be
eliminated entirely to dress the salad with lemon juice and olive oil.

Karen Selwyn

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SALATA DE MAROR 
(Passover Bitter Herb Salad) 

1 leek, white part only 
5 cups torn romaine lettuce leaves 
2 1/2 cups torn chicory leaves 
2 1/2 cups torn endive lettuce leaves 
1 1/2 cups torn arugula or watercress 
2 green onions 
1/3 cup chopped fresh parsley leaves 
1/4 cup chopped fresh dill leaves 
1 tablespoon chopped fresh mint leaves 
1 large clove garlic, peeled and chopped ( 1/2 tablespoon) 
1 teaspoon salt 
1/3 cup plus 1 tablespoon freshly squeezed lemon juice 
1-2 tablespoons mayonnaise
2/3 cup extra-virgin olive oil 
Freshly ground black pepper 

Carefully wash and dry leek to remove all bits of sand. Cut into very
fine slices; place in a large mixing bowl. 

Add romaine, chicory, endive and arugula to bowl. Wash and dry green
onions and slice finely. Add to bowl. Sprinkle parsley, dill and mint
over greens. 

Put garlic into a mortar with salt and grind into a paste with a pestle.
Put paste into a glass jar with a tight-fitting lid. Add lemon juice,
mayonnaise and oil to jar. Shake well to combine and pour over salad.
Toss well. Add black pepper to taste; toss again. Serve immediately. 

Yield: 6 to 8 servings. 

Original source: THE SEPHARDIC KITCHEN 
                 Rabbi Robert Sternberg

Current source: "Meals, Memories, History, Heritage Influence Recipes 
                for  the Passover Table"
                ST. LOUIS POST DISPATCH, 4/17/97

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