Photo by Alex Lau
Make this once; sprinkle on salads all week long.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/4 cup schmaltz (chicken fat) or vegetable oil
5 sprigs oregano
5 sprigs rosemary
5 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
2 sheets matzo, crumbled into 1/2-inch pieces
Kosher salt
Preparation
Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.
