When I lived in Montreal, one of my favorite things to eat was Lebanese food. I have travelled far and wide ( well not to Lebanon but….) and have lived in many cities but have never tasted any Lebanese food as good as they seem to have there. Not to say that other cities don’t have great Lebanese places too……it’s just that I’ve yet to find them.
So to round-up “Salad Week” I thought I would make a Lebanese “style” Fattoush Salad. I say “style” cause this one isn’t the real deal, but it was the best I could come up with on short notice!
A traditional Fattoush is made with the spice, Sumac. I neither had, nor care for Sumac so I did not include it in this recipe. But feel free to try it out for yourself, or use it if you already know you enjoy it.
So we are going to start with some nice pita bread. I had nice thick ones so I split them length wise to have more. Brush them with olive oil ( and this is where you would sprinkle on some Sumac) and then I sprinkled smokie paprika just to give a little colour and then toasted them in the oven at 350 degrees till they are nice and toastie. Remove and let cool.
So then for the salad in no particular order chop and add to a large bowl:
- romaine lettuce
- green onion
- flat leaf Italian parsley
- water cress ( except I didn’t have any so I didn’t use)
Toss those together well.
For the dressing:
- 2 cloves finely minced garlic
- juice of two lemons
- 1/4 cup ( or what ever double the juice is) of olive oil
- salt & pepper
- 1 tsp of Sumac ( if you are using)
Shake it all up and pour it all over the salad and then mix well.
Then take the toasted pita and crack up into random pieces and toss that into the salad.
Let it sit for a few minutes before serving so that the flavours can soak in to and soften up the pita just a little bit.
Let me know if you have a great Lebanese restaurant in your town so I’ll be sure to check it out if I am ever round there!