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Wilted Dandelion Greens with Toasted Matzo Crumbles


Matzo crumbles can be made up to 3 days ahead and stored in an airtight container. Salad can be assembled (without matzo crumbles) and dressed up to 1 hour ahead.

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  • 2 sheets matzo
  • 1/4 cup extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 1 bunch dandelion greens (about 1/2-pound total), trimmed and cut into 3-inch pieces
  • 2 tablespoons shallot, finely chopped (from 1 large)
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red-wine vinegar
  • 1/2 cup golden raisins


Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

Preheat oven to 400°F.

Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.

Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and

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