|
| |
Susie Fishbein’s Mediterranean Fatoush Salad
The spiced pita chips can be made a few days in advance and stored in a
Ziploc bag. Make extra to serve with soup or other spreads at another meal.
Spiced Pita Chips
2 6-inch pitas, white or whole wheat
Olive oil
Ground cumin
Garlic powder
Coarse salt
Black pepper
Preheat oven to 350. Split the pitas in half cut side up on a baking sheet.
Brush each pita with olive oil. Sprinkle with cumin, garlic powder, salt, and
pepper. Cut into wedges. Bake for 10-12 minutes or until crisp.
Salad
1 8-10” English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
1/8 c. fresh mint leaves, torn
¼ c. flat leaf Italian parsley leaves
1 c. small grape or cherry tomatoes, quartered
1 c. arugula
Juice of 1 lemon
4 T. extra virgin olive oil
1 clove garlic, minced
Kosher salt or coarse sea salt
Freshly ground black pepper
Slice the cucumbers in half and scoop out and discard pulp. Chop into ½ inch
pieces. Place in large salad bowl.
Thinly slice endive and place into the bowl. Add torn mint leaves. Toss in
parsley, tomatoes, and arugula. Mix in lemon juice, olive oil and garlic. Season
with salt and pepper, tossing to combine. Allow to sit for a few minutes.
Stand 2 pita crisps in each salad.
Yield: 6 servings
|
