| Chef: Julie Logue-Riordan | |
| Food Mood: Small Plates/Tapas | |
| Cuisine: Middle Eastern | |
Description |
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| A popular Lebanese salad made with any seasonal salad ingredients and then flavored with sumac, a spice ground from the berry of the sumac bush. Sumac is an essential ingredient in much of the Mediterranean and Middle East. Use the freshest young herbs you can find for this salad. | |
Servings: 6 |
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Ingredients |
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| 2 whole wheat pita bread rounds 1 bunch flat leafed parsley 1/2 bunch mint 6 scallions, trimmed and thinly sliced 3 small cucumber or 1/2 long one, thinly sliced in half circles 4 small red radishes, thinly sliced in half circles 3 tomatoes, cut into 1/8?s 1 teaspoon kosher salt Juice of 1/2 lemon 3 tsp sumac 1/4 cup extra virgin olive oil |
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Method |
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| Toast pita on a hot grill or in an oven until golden brown. Place on rack to cool then break into 1-inch pieces. In a small bowl mix the lemon juice, salt and sumac. Mix well to dissolve the salt, add the oil and mix set aside until ready to serve. In a salad bowl add the parsley, mint, scallions, cucumber, radish and tomatoes, mix well. Just before serving add the lemon dressing, and then the pita to keep it from becoming soggy. Taste, adjust salt and lemon juice if necessary, and serve immediately. |
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Notes |
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| Tools you'll need: Cooling rack, tongs, bowl for pita, bowl for dressing, whisk measuring spoons, large salad bowl, serving utensils, 2 knives, and 2 cutting boards. | |
Author: ? Julie Logue-Riordan, www.CookingWithJulie.com |
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Recipe source: Adapted from Lebanese Cuisine by Anissa Helou, 1994. |
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