Lebanese Fattoush
Ingredients
- 2 pcPita bread (cut into squares and fried)
- 3 pcRound tomato (diced)
- 1 pcCucumber (peeled and diced)
- 6 pcRadish (thinly sliced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 0.5 pcRomaine lettuce (shredded)
- 1 pcFlat-leaf parsley (bunch chopped)
- 0.5 pcMint fresh (bunch chopped)
- 1 pcGarlic (clove pressed)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 1 pinchGray sea salt
- 1 tbspSumac (sprinkled)
- 1 tbspPomegranate molasses (incorporated into the dressing)
Method
Crunchy, water-rich vegetables contrasting with fried, crackling pita bread. The sharp acidity of lemon and sumac tingles the tongue, while tomato juices mingle with oil to coat every piece of bread.
- 1
Cut the pita bread into 2 cm squares. In a pan with a base of olive oil, brown the pieces until they are very crispy and turn a hazelnut color. Drain on paper towels.
- 2
Cut the tomatoes, cucumber, and radishes into regular cubes. Finely slice the spring onions and romaine lettuce. The size should be uniform to ensure a balanced bite.
- 3
Coarsely chop the flat parsley and fresh mint. Do not over-grind the leaves to keep all the power of the essential oils without them turning black.
- 4
In a large bowl, rub the bottom with the pressed garlic. Mix the olive oil, lime juice, pomegranate molasses, sumac, and salt. Add the vegetables and herbs, mix to coat the ingredients well. Stir in the fried bread at the last moment so it doesn't get soggy.
Frequently asked questions
How do you get this dish right?
- Only mix the bread right before serving, otherwise it absorbs the juices and loses its crunch.
- Use very ripe tomatoes at room temperature; their juice is the secret to a successful dressing.
How long does this dish keep?
Consume immediately. Cut vegetables can be kept for 12 hours in the fridge without dressing or bread.
