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Salads, Sides, Vegetarian

Petite green salad

Petite green salad
Bob Chamberlin / Los Angeles Times

What really makes the meals of Passover, which begins this year on Monday at sundown, different? It may not be what you think. The simple answer is found in Exodus 13:6-7: "For seven days you must eat matzos (unleavened bread).... ... Read more

Total time: 15 minutes | Serves 6 to 12
  • 2 tablespoons lemon juice
  • 2 to 4 tablespoons extra-virgin olive oil, or to taste
  • Salt and freshly ground pepper to taste
  • 6 to 7 cups mixed baby salad greens or baby spinach
  • 12 to 24 uncooked tips of slim asparagus (optional)

Step 1Combine the lemon juice, olive oil and a pinch of salt and pepper in a small bowl and whisk to blend; or combine them in a small jar, cover and shake well to blend. Taste and adjust the seasoning as desired.

Step 2Shortly before serving, put the greens in a large bowl. Add 3 tablespoons of the dressing and toss with the greens. Gradually add more dressing as needed, adding just enough to moisten the greens. Taste and adjust seasoning. If adding asparagus tips, use them to top each portion.

Note: This lemony green salad adds a lively garnish to matzo-based dishes. Make it with mixed baby salad greens for serving with spiced Passover cauliflower kugelettes. Use baby spinach and asparagus for serving with Passover green vegetable pashtidah.

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