Wilted Dandelion Greens with Toasted Matzo Crumbles
The inspiration for this salad comes from the Seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with bite. We chose dandelion greens, which are at their peak this time of year. (Please note: for Ashkenazi Jews, the mustard in this recipe is not considered kosher for Passover.)
Photography: Johnny Miller
Martha Stewart Living, April 2013
- Prep Time 25 minutes
- Total Time 30 minutes
- Serves 8
- 2 sheets matzo
- 1/4 cup extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 1 bunch dandelion greens (about 1/2 pound total), trimmed and cut into 3-inch pieces
- 2 tablespoons finely chopped shallot (from 1 large)
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 3 tablespoons red-wine vinegar
- 1/2 cup golden raisins
- Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
- Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.
Matzo crumbles can be made up to 3 days ahead and stored in an airtight container. Salad can be assembled (without matzo crumbles) and dressed up to 1 hour ahead.
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