Thursday, August 11, 2011
A Riff on Fattoush Salad
Between my husband not eating oil, and me avoiding vinegar (because of a food mold allergy), it's been a little tough to find salad dressing that we can both eat. My standby is lemon juice with some chopped up avocado on top of greens, but unfortunately, my husband is not a fan of avocado. Last night we finally found a compromise! The Fattoush Salad is common in Middle Eastern cuisine, and it can be made without vinegar or oil, yet still has a very strong (and delicious!) flavor. The boys even ate it, and surprisingly didn't complain about the assertive cumin. Their favorite element, however, was the pita bread I sliced and toasted for the garnish. If you are avoiding wheat, there is a great gluten-free pita bread recipe at www.cybelepascal.com you might like to try (link here).
Allergy-Free Fattoush Salad
3 cups of your favorite mixed greens
2 - 3 cups of your favorite chopped veggies (carrots, tomatoes, onions, cukes, peppers, etc.)
3 Tbsp fresh mint, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp cumin
juice of 1 lemon (add more if you prefer)
salt and pepper to taste
1 -2 pita breads or tortillas
olive oil to taste
Combine veggies and herbs (hold lettuce aside) with cumin, salt, pepper and lemon juice. Toss well. Now toss with the lettuce in a large bowl. Slice pita breads into 1/2" strips, toss with a little olive oil and salt, and toast on a cookie sheet either in the oven or the toaster oven. Cool a minute, if desired. Divide salad into serving bowls and top with crispy pita bits (don't toss with salad; they'll get soggy).
This recipe has been shared with Midweek Fiesta at Food Corner, and the Weekend Wrap Up at Tatertots and Jello, and Simple Lives Thursday (click here ) and the Nourishing Gourmet's Penny Wise Platter Thursday (click here ).