Simple Fattoush Salad Recipe With Pomegranate Molasses
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 to 6 servings
Ingredients
1 garlic clove, minced
ΒΌ cup lemon juice (from 2 lemons)
2 tablespoons pomegranate molasses
Scant cup olive oil
Salt and pepper, to taste
4 pieces Arabic bread (pita), cut into squares
2 bunches Little Gem lettuce, chopped
1 bunch arugula
1 bunch purslane, leaves only (if available)
1 bunch flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
5 radishes, thinly sliced
2 cups cherry tomatoes
3 Persian cucumbers, sliced thinly into half circles
1 small red onion, sliced thinly
1 pomegranate, seeded (if available)
Pomegranate vinaigrette, to taste
1 to 2 tablespoons sumac
Directions
Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.
Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.