Shared by Michel Thouati
Shared by Michel Thouati
Lettuce and Fennel Salad
Yield: 6 servingsTime: 30 min
Lettuce and Fennel Salad
Yield: 6 servingsTime: 30 minFamily Journey
Andalusia, SpainTétouan, MoroccoGibraltar
Oran, AlgeriaParisArzew, Algeria
Nice, FranceBerkeley, CA
This recipe was shared by Michel Thouati. Read more about his family in "Preserving a Five-Century Long Link to Andalusia at Passover and Beyond" and try his recipes for Mint Tea With Pine Nuts, Honey, and Lemon, Orange and Olive Salad, and Guizadas de Pessah (Passover Almond Macaroons).
Ingredients
- 1 head romaine lettuce, cut in 1" pieces
- ¼ red onion, finely sliced
- 2-3 fennel bulbs, finely sliced lengthwise
- Chopped fennel fronds (optional)
- 2 garlic cloves, finely chopped
- 2 ½ tablespoons olive oil
- ½ tablespoon honey
- ½ lemon, juiced
- ¾ teaspoon kosher salt
- 1 piece matzo shemura
Preparation
Step 1
Add all the ingredients except the matzo into a mixing bowl. Toss the salad to distribute everything evenly and to coat the ingredients with dressing.
Step 2
To serve: break the matzo into small pieces over the salad.
