Recipe: Passover Panzanella with Matzo Brei Croutons

Jessica Yadegaran, The Mercury News on

Published in Entertaining

Passover is a holiday of heavy foods. There’s brisket, potato kugel and way too much matzo. But if you have leftover steak and a jar of horseradish left over from the seder plate, you can make this delightful salad.

The recipe, from Chanie Apfelbaum’s new cookbook, “Totally Kosher: Tradition with a Twist! 150+ Recipes for the Holidays and Every Day” (Clarkson Potter, $37.50), calls for making croutons out of the same ingredients used to make breakfast-centric matzo brei — egg, matzo, oil and seasonings — oven-baked to a crisp instead of pan-fried.

Passover Panzanella with Matzo Brei Croutons

Serves 6 to 8


1 extra-large egg white, beaten


2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

¼ teaspoon dried oregano

¼ teaspoon garlic powder


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