Why recepie famous for?
Pomegranate seeds and a zippy dressing update this classic middle eastern salad,
Ingredients
Dressing:
1 Tablespoon ground sumac
1/4 cup fresh lemon juice
2 Tablespoons pomegranate molasses
2 cloves garlic mashed to a paste
1/2 teaspoon salt
1/2 tsp. dried mint optional
1/2 cup olive oil
Salad:
2 – six inch pita breads
1 Tablespoon olive oil
1/2 teaspoon sumac
4 large heirloom tomatoes cut into wedges
6 cups Little Gem or torn romaine leaves
1/2 cup slivered red onion
1/2 cup pomegranate seeds
1/2 cup parsley leaves
Instructions
For the dressing:
Combine all the ingredients in the Little Salad Dressing Shaker and shake to combine.
Dressing can be made 1 day ahead. If making ahead, refrigerate after making.
For the Salad:
Pre heat the oven to 325 degrees.
Brush the tops of the pita bread with 1 Tablespoon of olive oil.
Sprinkle with sumac.
Bake for 15 minutes, until the pita tops are a deep golden brown.
Remove pitas from the oven, flip over and brush with remaining olive oil
Sprinkle with remaining sumac.
Return to the oven and bake for another 10 – 15 minutes until the pitas are crispy.
Remove from oven and let cool.
Break into pieces and store in one of the Good Grips glass snap containers if not using immediately.
In a large bowl, combine the little gem or romaine leaves, tomatoes and red onion.
Toss 1/2 of the dressing.
Taste and add more dressing if necessary.
Garnish with the pita croutons, pomegranate seeds and parsley.
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