Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1 cup of purslane leaves, chopped
- 1 cup of arugula leaves, chopped
- 1 cup of fresh mint leaves, chopped
- 1 cup of fresh parsley leaves, chopped
- 1 cup of fresh cilantro leaves, chopped
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup of pomegranate seeds
- 1/2 cup of toasted pita chips, crushed
- 1/4 cup of sumac
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped romaine lettuce, purslane leaves, arugula leaves, mint leaves, parsley leaves, and cilantro leaves.
2. Add the cherry tomatoes, cucumber, red onion, green bell pepper, and red bell pepper to the bowl.
3. In a small bowl, whisk together the sumac, lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Top the salad with the pomegranate seeds and crushed pita chips.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- Purslane leaves can be substituted with watercress or baby spinach.
- Arugula leaves can be substituted with baby kale or mixed greens.
- Pomegranate seeds can be substituted with dried cranberries or raisins.
- Sumac can be substituted with lemon zest.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add crumbled feta cheese for a salty kick.
- Use different types of lettuce or greens for a different flavor profile.
Tips and tricks:
- Make sure to chop the herbs and vegetables finely for a more cohesive salad.
- Toast the pita chips in the oven for a few minutes for added crunch.
- Dress the salad right before serving to prevent it from getting soggy.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- None
Pairings:
- Abnabat Fattoush pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with hummus and pita bread for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too wet, add more crushed pita chips to absorb the excess moisture.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Fattoush is a Middle Eastern salad that originated in Lebanon and is now popular throughout the region.
Flavor profiles:
- Abnabat Fattoush is a fresh and tangy salad with a mix of herbs, vegetables, and a sumac-lemon dressing.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
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Region: Lebanese