Cookies Preferences
Fattoush is another one of those recipes, much like Italian panzanella, which is an excuse to use up stale leftover bread. Typically it’s mixed together with cucumbers, tomatoes, purslane, and mixed with a pomegranate dressing. I played with the tradition a bit, adding different textures of the same vegetables by pickling some, leaving others crunchy and raw, and mixing it all up in a punchy pomegranate juice dressing.
2 cups romaine lettuce, chopped
2 cups purslane or spinach
4 Persian cucumbers, thinly sliced on mandolin
1 head fennel, shaved thinly on a mandolin
5 radishes, thinly shaved on a mandolin
2 green onions, thinly sliced
1/2 cup cauliflower, thinly shaved on a mandolin
1/4 cup pickled beets
1/4 cup pickled carrots
handful of mixed herbs: thyme, mint, cilantro, parsley
2 rounds of arabic bread
2 tablespoons zaatar spice mix
olive oil
salt
for the dressing:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons pomegranate juice
1 garlic clove, minced on microplane
1 tablespoon pomegranate molasses
salt and black pepper to taste
pinch red chilli flakes
For the bread, simply tear the arabic bread into small pieces and toss with a bit of olive oil, zaatar spice mix, and salt before placing in a 200/400 degree preheated oven for 10-12 minutes, until crunchy and golden. Set aside to cool.
Make the dressing by placing everything in a tightly sealed jar and shake vigorously. Now place all the vegetables in a large bowl and toss with the dressing. Incorporate the crispy bread and you’ve got a salad!
