Petite green salad

Time 15 minutes
Yields Serves 6 to 12
Petite green salad
(Bob Chamberlin / Los Angeles Times)

Combine the lemon juice, olive oil and a pinch of salt and pepper in a small bowl and whisk to blend; or combine them in a small jar, cover and shake well to blend. Taste and adjust the seasoning as desired.


Shortly before serving, put the greens in a large bowl. Add 3 tablespoons of the dressing and toss with the greens. Gradually add more dressing as needed, adding just enough to moisten the greens. Taste and adjust seasoning. If adding asparagus tips, use them to top each portion.

This lemony green salad adds a lively garnish to matzo-based dishes. Make it with mixed baby salad greens for serving with spiced Passover cauliflower kugelettes. Use baby spinach and asparagus for serving with Passover green vegetable pashtidah.

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