It's easy to keep kosher with this simple and delicious salad from Susie Fishbein's Kosher by Design Entertains (Artscroll 2005). To those in the know, Susie is the queen of kosher cuisine. She recommends the following recipe for Passover dinner, but this light and lively salad will complement any meal.
Mediterranean Fatoush Salad
1 (8- to 10-inch) English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
2 tablespoons fresh mint leaves
¼ cup chopped, fresh flat-leaf parsley
1 cup small grape or cherry tomatoes, quartered
1 cup arugula
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 clove garlic, minced
Freshly ground black pepper
Slice the cucumbers in half. With a spoon, scoop out and discard seeds. Chop into ½-inch pieces. Place into a large salad bowl.
Thinly slice the endive, and place into bowl. Tear mint leaves (they will bruise cut with a knife). Add to bowl. Toss in parsley, tomatoes, and arugula. Stir in lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Let stand for several minutes. Serve with pita chips. Makes 6 servings.