- Matzah croutons (see recipe below)
- 4 tablespoons extra-virgin olive oil, divided
- ½ pound fingerling potatoes, cut in half or quarters
- Salt and pepper
- ⅓ cup pitted Kalamata olives, slivered
- 4 Persian cucumbers, cut into ½-inch-thick half-moons
- 1 pint heirloom mini tomatoes, cut in half
- 1 tablespoon chopped parsley
- 1 head romaine, cut fine
- 2 hard-boiled eggs, chopped
- ½ cup crumbled feta cheese (if serving a meat meal, leave out)
- Juice of 1 lemon
- 1 tablespoon harissa or hot chili sauce
- 1 teaspoon ground cumin, toasted
Heat the oven to 350°F.
Make the matzah croutons, see recipe below.
Toss the potatoes with 2 tablespoons of the olive oil, salt and pepper. Roast at 350° for 45 minutes, until fully cooked and browned.
Put the potatoes in a large mixing bowl. Add the olives, cucumbers, tomatoes, parsley, romaine, eggs, feta, lemon juice, harissa, the remaining 2 tablespoons of olive oil and the cumin and gently toss together.
Just before serving, add the matzah croutons to the salad, and toss once more.