Bitter Herbs Salad

To recall the bitterness of slavery, Ashkenazic Jews (those of northern European descent) include a bitter herb such as horseradish on the seder plate at Passover. Further south, Sephardic Jews (those of Spanish and North African descent) make a salad including spring herbs and bitter-leafed plants such as romaine and endive.

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon cayenne (or more to taste)

1 large head romaine lettuce, coarse outer leaves removed and torn into large shreds for serving

1 cup torn arugula leaves

6 mint leaves, torn or coarsely chopped

½ cup chopped fresh parsley

¼ cup chopped fresh dill

6 scallions, white and tender green parts, cut into thin slices

1 bunch radishes, washed, and green tops removed

2 heads Belgian endive, coarse outer leaves removed

Put the olive oil, lemon juice, and cayenne in the salad bowl you plan to use. Place the romaine, arugula, mint, parsley, dill, and scallions on top. Gently turn this mixture over and over with salad servers. Slice the radishes and scatter on top. Just before serving, cut the root end off the endive. Then cut leaves into 1-inch-wide pieces, separate the leaves, and then add them to the salad. Toss again.

3	tablespoons olive oil
1	tablespoon lemon juice
1	teaspoon cayenne (or more to taste)
1	large head romaine lettuce, coarse outer leaves removed and torn into large shreds for serving
1	cup torn arugula leaves
6	mint leaves, torn or coarsely chopped
½	cup chopped fresh parsley
¼	cup chopped fresh dill
6	scallions, white and tender green parts, cut into thin slices
1	bunch radishes, washed, and green tops removed
2	heads Belgian endive, coarse outer leaves removed