Fattoush Salad

Fattoush is a classic Lebanese salad that contains a variety of vegetables and herbs most notably parsley, mint and purslane. Parsley and mint are common herbs to most, but many wonder “What is Purslane?” Purslane is a herb that actually grows as weed in many peoples backyards including mine. The leaves are oblong or oval shaped and very succulent. They contain Omega 3 and are an excellent source of Vitamin  A, Vitamin C, and Vitamin B-complex. Purslane can be found in Hispanic supermarkets because Mexicans use it frequently in their cooking and especially in their soups. Another key ingredient is pita bread. The bread is either lightly sautéed, or grilled in a toaster. But if you decide to grill your pita bread, make sure you keep an eye on it. Don’t get sidetracked and do something else while it’s toasting. Trust me, I’m speaking from experience! Within seconds that toaster will catch fire.

Skill level: Easy
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Fattoush Salad
Serves 6
Traditional "Lebanese" Salad
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. I head Romaine or Iceburg lettuce, washed, chopped to 1 inch pieces
  2. 2 or 3 bundles Purslane ( just the leaves) stems removed
  3. 1 bundle curly Parsley, finely chopped
  4. 1/2 bundle mint leaves (just the leaves) stems removed and finely chopped
  5. 3 Roma tomatoes finely chopped
  6. 1 English cucumber or 3 or 4 Persian cucumbers, cut into cubes
  7. 1 green pepper, finely chopped
  8. 3 or 4 green onions finely chopped
  9. 2 or 3 pita bread broken into pieces (see note #2 below)
  10. 3 or 4 radishes (optional)
  11. 2 – 3 tablespoons vegetable oil for sautéing
Dressing
  1. 1/4 cup lemon juice
  2. 2 tablespoons olive oil
  3. 1/2 – 1 teaspoon sumac (see note #3 below)
  4. 2 or 3 cloves crushed garlic
  5. 1 teaspoon mint
  6. salt and black pepper to taste
Instructions
  1. Combine the vegetables together in a bowl.
  2. Add the parsley, mint, and purslane to the bowl .
  3. Prepare the dressing in a bowl.
  4. Add the dressing to your salad mix and toss to coat completely.
  5. In a small pan heat the oil, and then place the pita bread. Saute for a minute or two till golden and then flip it over to the other side.
  6. Just before serving, crumble the bread and gently toss just once. You may prefer to leave the crumbled pita over the salad without tossing to prevent it from getting soggy.
♣ Notes
  1. 1. This recipe is just a guideline. You can adjust the vegetables, herbs and dressing according to your taste. But remember that the key ingredient is the purslane.
  2. 2. Mix the pita bread immediately before serving so it remains crispy.
  3. 3. Sumac is an important flavoring for this salad. It adds a tangy flavor to the dressing, very prominent in Mediterranean cuisine.
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