Shared by Sigi Mantel
Shared by Sigi Mantel
Lettuce and Parsley Salad
Yield: 6-8 servingsTime: 15 min
Lettuce and Parsley Salad
Yield: 6-8 servingsTime: 15 minFamily 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
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.
