Name: Lebanese Fattoush Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Juice of 1 lemon; 2 teaspoon pomegranate molasses; 2 small garlic clove (minced or pressed); 2 teaspoon kosher salt; 4 teaspoons crushed dried mint (divided); 4 teaspoons sumac (divided); 4 teaspoons red wine vinegar; 1/4 cup extra-virgin olive oil; 2 hearts of romaine (chopped into 2-inch pieces); 1 cup cherry tomatoes (quartered); ½ red onion (thinly sliced); 1 red pepper (cut into long strips); 2 radishes (thinly sliced); Pita chips; 10 fresh mint leaves (in chiffonade); Freshly ground black pepper

Ingredients

Units Scale

Juice of 1 lemon
2 teaspoon pomegranate molasses
2 small garlic clove (minced or pressed)
2 teaspoon kosher salt
4 teaspoons crushed dried mint (divided)
4 teaspoons sumac (divided)
4 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
2 hearts of romaine (chopped into 2-inch pieces)
1 cup cherry tomatoes (quartered)
1/2 red onion (thinly sliced)
1 red pepper (cut into long strips)
2 radishes (thinly sliced)
Pita chips
10 fresh mint leaves (in chiffonade)
Freshly ground black pepper

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Instructions

For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses,garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl.Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.

Prep Time: 15 minutes
Category: Salad
Cuisine: Mediterranean