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Adapted from Chef Shlomo Schwartz of

This unique salad is inspired by the bitter herbs we eat at the Passover Seder. And enhanced by additional flavors.


3 endives
1 medium radicchio
4 springs of parsley, stems removed
4 springs of mint, stems removed
2 springs of tarragon, stems removed
4 scallions
2 small cucumbers
10 cherry tomatoes
Segments of 1 orange (optional)
4 tablespoons lemon juice
4 tablespoons olive oil
1-teaspoon honey
Kosher salt
Pepper to taste


Prepare a large mixing bowl
Remove the bottoms of the endives and chop to ½ inch slices. Cut the radicchio into half and chop (just as you shred cabbage).
Chiffonade (finely chopped) parsley, mint, tarragon and scallions (white and green parts).
Cut the cucumbers in to small dice and halve the cherry tomatoes.
Put all prepared vegetables in a large mixing bowl.
Place the lemon juice, olive oil and honey in a jar and shake well. Taste and adjust the seasoning with salt and pepper. Dress the salad and toss.
Serve fresh
Approximately 6 servings


Recipe: Kosher, parve, salad, Passover

Shlomo Schwartz shares his culinary passion in his business Your Soul Kitchen. As a graduate of The Center for Kosher Culinary Arts, Shlomo worked in some of New York's finest restaurants. Currently Chef Shlomo is a personal and private chef, culinary instructor and recipe developer. Join Shlomo on his upcoming food adventure as he leads Israel FoodSteps, a 10-day culinary tour of Israel from July 7-16 2015. During this unique experience, the tour will connect with the heart and soul of Israel's vibrant culinary culture. Guests will have an opportunity to experience boutique hotels, hidden markets, cheese, wine & tahini workshops, dine with leading chefs, enjoy Shabbat in Jerusalem, embark on private food tours, visit historical sites... and much more! For more information contact 347-490-7214 or visit

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