Tuesday, April 28, 2009


Fattoush is basically Lebanese panzanella. Rather than using an old baguette, fattoush is built around fried pieces of pita. I think the traditional ingredients include cucumber and tomato, but you can really add just about any vegetable you want. Abby and I had an amazing version of this salad at Oleana that included roasted eggplant, romanesco, pomegranate, and a bunch of other good stuff. For this version, I used a bunch of ingredients from this week's Boston Organics delivery. I also use pita chips instead of frying the pita myself.

  • olive oil
  • lemon juice (1/2 lemon)
  • lemon zest
  • mustard (1-2 tsp)
  • salt, pepper
  • tahini
  • Greek yogurt
  • lemon juice (1/2 lemon)
  • salt, pepper
  • pea shoots
  • 1/4-1/2 cup diced, roasted beets
  • 1 green bell pepper,
  • 1 apple
  • 1-2 tomatoes, seeded and diced
  • 1/4-1/3 cup carrots, diced
  • 1/4 cup onion, diced
  • 1/4 cup radish, diced
  • 1 blood orange, cut into supremes
  • parsley
  • mint
  • 1/8-1/4 cup olives, chopped
  • feta
  • salt, pepper
  • sumac
  • pita chips
Dice all of the vegetables into small, even pieces. Toss the veggies together, but leave the beets and the blood oranges separate. Tossing these together with everything else will just turn the whole thing pink. You also want to leave the pea shoots separate.

Mix up the lemon juice, zest, and mustard for the vinaigrette and add oil, stirring, until you get the taste you want. Season with salt and pepper.

Mix together the tahini and greek yogurt in a 1 to 4 ratio. For 1 T tahini and 4 T yogurt, add the juice of 1/4 to 1/2 lemon. Stir together, season with salt and pepper, and set aside.

Chop of parsley and mint and add to the vegetables. Toss the herbs and vegetables together with the vinnaigrette (reserve 1 T), and add some of the smaller pita chips. Season with salt, pepper, and sumac.

To plate, spread some of the yogurt mix around the bottom of the plate. You can sort of see this in the picture below.
Arrange a bed of larger pita chips on top of this base, and spoon some of the salad mix on top of this. As you are plating the salad, add the beets and blood oranges. Dress the pea shoots with the remaining vinaigrette and top the salad with the pea sheets and crumbled feta.

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