INGREDIENTS:
1 large head of romaine or 2 small ones, fresh and chopped
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh mint
1 green onion chopped
4-5 radishes, thinly sliced
3 Persian cucumbers, chopped or quartered
2 large tomatoes, chopped or quartered
Vinaigrette:
3-4 Tablespoons of good quality olive oil
3 Tablespoons of lemon juice
2-3 cloves of garlic pressed or very finely minced
1/2 teaspoon of kosher salt
~1/4 tsp coarse black pepper
1 teaspoon of sumac or more to taste
1/2 tsp of runny honey
1/2 Tbsp of pomegranate molasses
Fried Pita Crumbs:
1 large pita and half of another one
3 Tablespoons of olive or avocado oil for frying
sea salt, to taste
INSTRUCTIONS:
1.I like to assemble the salad and chop everything first, and into a big bowl it goes. The fresher the produce, the better the salad. Can’t stress it enough with this one!
2.Assemble the dressing: simply mix/whisk everything together and set aside.
3.Tackle the fried pita last, as I want it to be as crispy and perfect as possible. I pan-fry it in the oil of choice for 4-5 mins on each side until crispy and golden brown. I set it aside and let it cool down slightly and then add everything into the bowl, along with the vinaigrette and toss. 4.Always leave some pita behind to top it at the end along with more fresh mint and parsley for garnish. I also like to drizzle some pomegranate molasses on top right before serving.
