Lebanese Fattoush Salad
- 1/2 cup water or light vegetable broth
- 1 tsp cornstarch
- 1/3 cup lemon juice
- 2 cloves garlic
- 2 tsp sumac
- salt and fresh ground pepper to taste
- 1 head romaine, washed, dried and torn into small pieces
- 1 med cucumber, diced
- 2 large firm tomatoes, diced
- 4 green onions, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 green bell pepper, seeded and chopped
- 1 cup purslane, chopped
- 1/2 cup arugula or watercress leaves, chopped
- pita bread, toasted and broken into bite size pieces
This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Puslane is a weed, yes, but makes a nice salad green. Slightly succulent with a lemony flavor. I find it at farmer's markets.
Fattoush is a Lebanese salad, good for hot weather.
Mix water or broth with cornstarch in small saucepan over high heat until thickened. Remove from heat and add remaining dressing ingredients and let cook in refrigerator.
Mix salad ingredients in large bowl. Add salad dressing and toasted pita and mix well. Serve immediately.
Salad can also be eaten sandwich-style inside pitas.Servings:
Source: Michelle Dick, Bryanna Clark's new book, "The almost No Fat Holiday Cookbook"
Submitted by: Recipe Group Member
Date: Aug 15, 1995
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