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Shared by Sigi Mantel

Lettuce and Parsley Salad

Yield: 6-8 servings

Shared by Sigi Mantel

Lettuce and parsley salad alongside serveware.
Photographer: Armando Rafael. Food Stylist: Chris Barsch. Prop Stylist: Megan Hedgpeth.
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Lettuce and Parsley Salad

Yield: 6-8 servings

Family Journey

Damascus, SyriaTel AvivHolon, Israel
Gedera, Israel

This simple green salad from Syrian Jewish cookbook author Sigi Mantel adds a welcome brightness to her Passover lunch menu of matzo kebab (a meat-filled Passover pie), ma’udeh or fried potatoes with chicken and baharat, and rice with black eyed peas and Swiss chard.

Read more about Sigi’s family in “The Syrian Grandmother Who Taught Sigi Mantel Where to Find Happiness” and find her recipes for rice with black eyed peas and chard, matzo kebab, and pickled stuffed peppers.

Ingredients

2 heads romaine lettuce, chopped into 1 ½ inch pieces

1 large bunch flat-leaf parsley, roughly chopped

2 tablespoons olive oil

Juice of 1 lemon

3 cloves garlic, minced

½ teaspoon salt

SaladsVeganEasyQuickPassover Middle East

Preparation

  • Step 1

    Whisk the olive oil, lemon juice, garlic and salt together in a small bowl. 

  • Step 2

    In a large bowl, toss the lettuce and parsley. Pour the dressing over the salad when ready to serve.