Ingredients

• 1 head (8 ounces) endive or chicory, chopped
• 1 fennel bulb and fronds, brown or tough outer layers removed from the bulb, chopped (2 cups fennel
• 1/3 cup fronds)
• 1 bunch (3 ounces) dandelion greens or arugula
• 2 small heads (12 ounces total) lettuce, cored and chopped (use a mixture, such as green leaf and red leaf; may substitute 8 ounces baby lettuce mix)
• Leaves from 1 bunch parsley, chopped (3 cups)
• Fronds from 1 bunch dill, chopped (1/2 cup)
• 2 tablespoons fresh lemon juice
• Rind of 1/2 to 1 preserved lemon, rinsed, then minced (see headnote and related recipe)
• 1/4 teaspoon ground cayenne pepper, or to taste

Directions

• 1 Combine the endive or chicory, fennel and fronds, dandelion greens or arugula, lettuce, parsley, dill, lemon juice, preserved lemon (to taste) and cayenne pepper (to taste) in a large bowl
• 2 Toss gently to incorporate
• 3 Divide among individual plates
• 4 Serve right away

Notes

• In the Torah, the Israelites are instructed to eat lamb with "bitter herbs," which many American Seders represent with blindingly hot horseradish root. Yet historical interpretations and traditions use the milder herbs found in this chopped salad.
• These ingredients resemble what was available in Egypt and Israel during the first Seders. If you miss the bite, increase the amount of cayenne pepper.
• Rinse and dry all of the greens for this salad.
• Serve with matzoh during the Passover Seder and during the week of Passover.
• Where to Buy: At this time of year, you can find nearly all of the ingredients for this salad at farmers markets in the Washington area. Other greens, such as frisee and field cress, make fine substitutions for any of the lettuce-like "herbs." Preserved lemons are available on some grocery store olive bars, at specialty markets and at Mom's Organic Markets and Sur La Table stores.

Photos