Prep Time
30 Minutes
Cooking Time
10 Minutes
Servings
6 People
Ingredients
- CROUTONS
- 2 Large Arabic flatbreads, sliced into strips about 1 1/2 inches long and 1/2 inch wide.
- 2 tablespoons olive oil
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
- DRESSING
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- ½ teaspoon sumac
- 1 teaspoon coarse salt
- 1 clove garlic, crushed
- SALAD
- 1 head romaine lettuce thinly sliced
- 2 cups/2 oz (lightly packed) purslane (also called lamb’s lettuce, lamb’s tongue, or mâché)
- 1 cup/1 oz (lightly packed) parsley leaves, torn if very large
- ½ cup/½ oz (lightly packed) mint leaves, torn if very large
- 2 Persian cucumbers (or ½ an English cucumber, quartered lengthwise and thinly sliced)
- 2 medium tomatoes, diced (or 1 ½ cups cherry tomatoes, halved)
- 4 scallions (green onions), white and green parts, thinly sliced
Directions
Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)
- For the croutons, heat the oven to 400F. Toss the sliced bread with the olive oil, salt, and pepper. Arrange the bread in a single layer on a large baking sheet and bake until golden on both sides, about 8 to 12 minutes, tossing once halfway through. Cool.
- For the dressing, whisk together all ingredients.
- For the authentic Arabic fattoush salad, gently toss all salad recipe ingredients in a large bowl together with the dressing and croutons; transfer to a decorative bowl to serve.
- Serve immediately.