The Torah commands us to eat "bitters" (called maror) on erev Pesah (the evening of Passover). In the Egyptian Karaite Jewish tradition, our bitters are a salad or collection of bitter herbs. It is best consumed atop of matzah during the haggadah reading.
Cooking/Prep time: 40 minutes
- 1 ½ cups fennel bulbs, cut into 1-inch cubes
- ¼ cup finely chopped fennel fronds (feathery leaves attached to stalks of fennel)
- 2 cups Belgium endive, torn into 1-inch pieces
- 4 cups red leaf lettuce, torn into 1-inch pieces
- 2 cups frazee or other curly chicory
- 4 romaine lettuce cut or torn into 1-inch pieces
- 4 butter lettuce separated in 1-inch pieces
- 1 cup fine shopped parsley
- 1 cup fine shopped fresh dill
- 4 lemons peeled & cut in small pieces
- 2 tablespoons finely minced lemon zest
- 1 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 ½ teaspoon salt
- ½ cup fresh lemon juice
- ½ cup olive oil
- 2 tablespoons of water
Wash all the dry ingredients and mix together in a bowl.
Combine the ingredients for the dressing and mix well. Sometimes it is preferred shake in a jar until fully mixed.
Drizzle the dressing over the salad and separate into portions.
Recipe Courtesy of Remy Pessah
Photography by Ezra Moussa