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Barry Wine's Matzo Salad

6 servings

• 5 squares matzo, finely crushed
• 4 tablespoons chicken fat or pareve margarine
• 1 finely diced red bell pepper
• 1 finely diced cucumber
• 2 to 3 teaspoons capers, optional
• 1 bunch chives, finely chopped
• 1 teaspoon salt
• Freshly ground pepper

Heat oven to 300 degrees; place matzo crumbs on a baking sheet. Toast in oven until lightly browned, about 10 minutes.

Meanwhile, heat the chicken fat in a skillet over medium heat; add pepper and cucumber. Cook, stirring, 1 minute. Turn off the heat; stir in capers and chives.

Transfer ingredients to a large bowl; season with salt and pepper to taste. Toss.

Per serving: 178 calories (44 percent from fat), 9 g fat (3 g saturated), 7 mg cholesterol, 22 g carbohydrates, 3 g protein, 389 mg sodium, 1 g fiber.

(From “ Jewish Cooking in America ” by Joan Nathan, Knopf.)

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