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Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips)

2

whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled

1

tsp.

chopped garlic, (2-4 cloves garlic)

1

tsp.

salt, (I used fine grind sea salt)

1/2

cup

fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to you

1

tsp.

powdered Sumac, plus more for sprinkling on individual salads if desired)

1/2

cup

extra virgin olive oil

2

heads Romaine lettuce, chopped

1/2

cup

thinly sliced green onion

1

cup

diced tomatoes, (let drain a minute or two if extra juicy)

1

cup

diced cucumber, (same size as tomatoes)

1/2

cup

coarsely chopped fresh mint leaves

1/2

cup

coarsely chopped flat-leaf parsley, (leaves only, no stems)

optional, ingredients: chopped green pepper or radishes

1

Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

2

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn't do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

3

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

4

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (50.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1196.69

Calories From Fat (83%)

987.6

% Daily Value

Total Fat 111.99g

172%

Saturated Fat 15.45g

77%

Cholesterol 0mg

0%

Sodium 114.76mg

5%

Potassium 3315.58mg

95%

Total Carbohydrates 47.69g

16%

Fiber 28.67g

115%

Sugar 16.09g

 

Protein 16.97g

34%