Fattoush salad

Hello everyone,

Here I am after a long absence. I chose to limit my activity on social networks this summer so I could devote myself fully to the writing of my thesis and studying for my nutrition exam.

Before the fall finishes settling down, I wanted to share with you this refreshing recipe that will allow you to use the last cucumbers and tomatoes of the season in an original way.

You have probably had the opportunity to eat fattoush salad in a Lebanese restaurant. I discovered the variation I am sharing today in Jordan. It differs from the one commonly found by a fabulous ingredient: pomegranate molasses.

This ingredient is an integral part of Middle Eastern cuisine. According to Linda Louis, pomegranate molasses symbolizes blood, fertility, life and immortality. In fact, pomegranate has an exceptional concentration of antioxidants and vitamins.

Molasses is made from sour pomegranate juice, sugar and lemon juice, all thickened by cooking until syrupy. The most similar food to pomegranate molasses is balsamic vinegar. You can use it as a seasoning in your vinaigrettes, sauces and marinades.

Fattoush salad is made of raw vegetables: lettuce, tomato, cucumber, radish, onion and garlic. Traditionally, Lebanese flat bread croutons are added to add a very nice crunchy touch. This dish will make a tasty and original appetizer or be a dish of choice for a mezze meal.

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Serves 4

Salad

  • 1/2 lettuce, washed, dried and chopped
  • 1/2 cucumber
  • 2-3 tomatoes
  • 1 yellow bell pepper
  • 4 radishes
  • 1 spring onion
  • 1 tbsp pine nuts
  • 2-4 pinches sumac

Dressing

  • 3 cs olive oil
  • 1.5 tbsp pomegranate molasses
  • 1.5 tbsp lemon juice
  • 1/2 tsp salt
  • 1 clove of garlic, crushed
  • 1/4 tsp ground cumin

Croutons

  • 1 Lebanese flat bread
  • 1 tbsp vegetable oil

Directions

Croutons

  1. Slice the bread into 1in squares.
  2. In a salad bowl. mix bread squares and vegetable oil. Ensure the bread is properly coated with oil.
  3. Grill the bread in the preheated oven at 150 ° C for about ten minutes, until the croutons are browned.
  4. Allow to cool down completely.

Dressing

  1. In a bowl, combine the olive oil, pomegranate molasses, lemon juice, salt, cumin and the crushed garlic clove.
  2. Store in the fridge to allow flavors to blend.

Salad

  1. Chop the cucumber, tomatoes and bell pepper into small cubes.
  2. Cut the radish into thin slices.
  3. Finely chop the spring onion.
  4. Mix all the vegetables in a bowl.
  5. Just before serving, add the croutons, vinaigrette and sprinkle with sumac and pine nuts.
  6. Mix and enjoy.

References

papillesetpupilles.fr

Liban, Linda Louis. Collection Épicerie du Monde, Editions La Plage, 72 pages.

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