Name: Salad of Bitter Herbs and Oranges
Yield: Yield: 8 Servings
Cuisine: United States
Ingredients: 2 blood or navel oranges, peeled and white pith removed, quartered lengthwise and sliced widthwise; 2 teaspoons grated orange zest; 1 cup extra virgin olive oil; ⅓ cup fresh lemon juice; 2 tablespoons minced shallot; 1½ tablespoons chopped fresh thyme; ½ cup thinly sliced radishes; 12 to 14 cups mixed greens (choose three or more of the following: arugula, sorrel, watercress, Belgian endive, romaine, radicchio); 4 to 6 thinly sliced scallions (use white and pale green parts); ½ cup snipped fresh dill; Salt and freshly ground black pepper

Preparation info

Yield:
8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Gnarled horseradish root in its native state may look positively prehistoric, but it was not the original maror, or bitter herb, of the ancients. Biblical scholars surmise that greens like chicory, dandelion, sorrel, and hyssop, which grow wild in Egypt and the Sinai Peninsula, first symbolized the bitterness of bondage at seders.

Many Jews still use bitter greens, especially romaine, not only for maror, but also for hazeret, the other bitter herb called for on some seder pla