I love Heidi Insalata Krahling’s food sensibility and her Syrian Fattoush Salad is a real winner.
This recipe is cut and pasted from her restaurant website.
To make the pita chips, preheat oven to 350°. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces.
To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside.
To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately.
Use only the hearts of the romaine–don’t be tempted to use the tough outer leaves. Also, tear off the top of the heart if it seems limp and leathery.
Traditionally, Italian parsley is used in place of cilantro, but I like the flavor balance of the mint and the cilantro.
Splurge on French sheep’s feta or a good quality imported feta cheese. It’s rich with a nice salt and acidity balance. Don’t skimp!
Use fresh lemon juice, cumin seed and real Kalamata olives. Remember that the taste of the lemon juice varies through the year so use your buds and adjust accordingly. Adding a pinch of sumac to boost up the flavors of the lemons is one trick.
Use fresh cumin seed, and not the pre-ground powder. There is a big difference in flavor when you toast the seeds to coax out their oils.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 side dish (104g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 315 | ||
Calories from Fat: 304 (97%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 33.8g | 45 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.8mg | 2 % | |
Potassium 118.5mg | 3 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.