MEDITERRANEAN FATOUSH SALAD
Spiced Pita Chips (recipe follows)
1 (8 to 10 inch) English cucumber
3 to 4 heads Belgian endive
1/8 cup fresh mint leaves
1/4 cup fresh flat-leaf Italian parsley leaves
1 cup small grape or cherry tomatoes
1 cup arugula
1 lemon
4 Tbsp. extra virgin olive oil
1 clove garlic
Kosher salt or coarse sea salt
Black pepper
Prepare Spiced Pita Chips.
Slice peeled cucumbers in half. With spoon, scoop out and discard pulp. Chop into 1/2-inch pieces. Place into large salad bowl.
Thinly slice endive (separated into leaves); place into bowl.
Arrange mint leaves (discard stems) in stack and tear them (they will bruise if cut with knife. Add to bowl. Toss in parsley (discard stems), quartered tomatoes and arugula.
Mix in lemon juice, olive oil and minced garlic. Season with salt and freshly ground pepper, tossing to combine. Allow to sit for 3-4 minutes.
Stand 2 pita crisps in each salad.
SPICED PITA CHIPS
(Omit these during Passover.)
2 (6-inch) pitas
Olive oil
Ground cumin
Garlic powder
Coarse salt
Black pepper
Heat oven to 350 degrees F.
Split pitas (can be white or whole wheat) in half horizontally. Place pitas cut side up on baking sheet. Brush each pita with olive oil. Sprinkle with cumin, garlic powder, salt and freshly ground pepper. Cut into wedges.
Bake 10-12 minutes or until crisp.
Makes 6 servings
Source: Kosher by Design Entertains: Fabulous Recipes For Parties And Every Day by Susie Fishbein
Spiced Pita Chips (recipe follows)
1 (8 to 10 inch) English cucumber
3 to 4 heads Belgian endive
1/8 cup fresh mint leaves
1/4 cup fresh flat-leaf Italian parsley leaves
1 cup small grape or cherry tomatoes
1 cup arugula
1 lemon
4 Tbsp. extra virgin olive oil
1 clove garlic
Kosher salt or coarse sea salt
Black pepper
Prepare Spiced Pita Chips.
Slice peeled cucumbers in half. With spoon, scoop out and discard pulp. Chop into 1/2-inch pieces. Place into large salad bowl.
Thinly slice endive (separated into leaves); place into bowl.
Arrange mint leaves (discard stems) in stack and tear them (they will bruise if cut with knife. Add to bowl. Toss in parsley (discard stems), quartered tomatoes and arugula.
Mix in lemon juice, olive oil and minced garlic. Season with salt and freshly ground pepper, tossing to combine. Allow to sit for 3-4 minutes.
Stand 2 pita crisps in each salad.
SPICED PITA CHIPS
(Omit these during Passover.)
2 (6-inch) pitas
Olive oil
Ground cumin
Garlic powder
Coarse salt
Black pepper
Heat oven to 350 degrees F.
Split pitas (can be white or whole wheat) in half horizontally. Place pitas cut side up on baking sheet. Brush each pita with olive oil. Sprinkle with cumin, garlic powder, salt and freshly ground pepper. Cut into wedges.
Bake 10-12 minutes or until crisp.
Makes 6 servings
Source: Kosher by Design Entertains: Fabulous Recipes For Parties And Every Day by Susie Fishbein
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