Friday, February 26, 2016

Fattoush in Victoria

Below is my favorite salad recipe.

That is not exactly right.

I might have 10 favorite salad recipes.

But this one is easy, fast, delicious and one I do when I need an ethnic salad.

I wanted to make it here in Victoria, but Rebecca didn't have the spice called sumac.  I made it a couple of times without and then it just didn't seem right.  We went to 3 different stores looking for sumac.  Finally Gillian Calder went to an Indian store and asked them to sell it to her out of the back of their kitchen.  They did.  And now!  Fattoush.  This is not the best recipe -- just a fast one I pulled off the internet.  Take a look there and find one that has the ingredients that you will love.

FATTOUSH

INGREDIENTS

 Dressing:

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses

2 small garlic cloves, minced

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint

3/4 cup extra-virgin olive oil

Kosher salt

Salad:

2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips

2 cups (loosely packed) flat-leaf parsley leaves

2 cups purslane leaves or additional 3/4"-strips romaine lettuce

1 cup fresh mint leaves

Ground sumac (optional)

Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets.

PREPARATION 

For dressing:

Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

For salad:

Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

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