Fattoush, from our table to yours
By Lisa L.
Inspired by a love of the tangy dressing on Fattoush, I went on a hunt for a recipe to make at home. After some trial and error, I have come up with this recipe that my family and friends love. I hope you will too!
♦ ¼ cup vegetable oil
♦ ¼ cup olive oil
♦ ¼ cup fresh squeezed lemon juice
♦ 2 tsp apple cider vinegar
♦ 2 tsp dried mint
♦ 3 cloves of garlic, minced
♦ 1½ tsp sugar
♦ 1 tsp salt
♦ ¾ tsp fresh ground black pepper
♦ 1 tsp sumac *
♦ ¼ cup loosely packed fresh parsley
Place all the ingredients in a blender and blend well. Refrigerate for a minimum of one hour (will keep in the refrigerator for a week, and the flavours will intensify).
For the salad, chop romaine lettuce, cucumbers, and tomatoes into small pieces.
To make the pita chips, use very thin pita bread and cut it into 1-inch wide strips that are about 2 inches long and fry them in olive oil until they are crispy. Remove them to a plate lined with a paper towel to absorb any excess oil.
Sprinkle the chips on the salad, drizzle with dressing (to taste), toss, and enjoy!
* Available at Bulk Barn, in the spice section