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FoodSumac and Fennel Fattoush

14:11  16 april  2019
14:11  16 april  2019 Source:   purewow.com

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So she whipped up this sumac and fennel fattoush recipe, a salad made with—you guessed it—homemade pita chips. 2. Meanwhile, toss together the kale, fennel , onion, basil, mint and parsley. Arrange on a platter and garnish with sumac . 3. Make the Vinaigrette: Whisk together the olive oil, red

1. Make the Fattoush : Preheat the oven to 350°F. On a rimmed baking sheet, toss the pitas with the olive oil and salt. Bake, tossing a couple times, until golden and crispy, 13 to 15 2. Meanwhile, toss together the kale, fennel , onion, basil, mint and parsley. Arrange on a platter and garnish with sumac .

Sumac and Fennel Fattoush© Photo: Nico Schinco/Styling: Eden Grinshpan

Chef Eden Grinsphan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently stopped by our test kitchen to ask us a very important question: “Don’t you just love great, crunchy pita chips?”

Our answer, of course, was yes, yes, a thousand times, yes. So she whipped up this sumac and fennel fattoush recipe, a salad made with—you guessed it—homemade pita chips.

She showed us that DIYing our favorite snack food is actually really darn easy: All you have to do is chop up store-bought pita bread, toss the pieces in plenty of olive oil, season them with salt and bake them for about 15 minutes. Voilà: You have an ideal base for fresh herbs, shaved fennel and a sprinkling of sumac—a tart, berry-like spice that adds a gorgeous pop of red color.

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Fattoush Salad Recipe. Middle Eastern chopped salad w/ lots of fresh herbs and pita chips for croutons. Covered in a zesty lime vinaigrette! Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette.

Fattoush is a Levantine Middle Eastern salad, originally from Lebanon and spread to neighbouring countries in time, made from toasted or fried pieces of khubz (Arabic flat bread)

PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.

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Ingredients:

Fattoush

2 pitas, roughly chopped

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3 cups baby kale

1 bulb of fennel, shaved on a mandoline

½ red onion, shaved on a mandoline

¼ cup fresh basil leaves

¼ cup fresh mint leaves

¼ cup fresh parsley leaves

Vinaigrette

3 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

1 teaspoon lemon juice

1 teaspoon sumac, plus more for garnishing

½ teaspoon honey

Kosher salt and freshly ground black pepper

Directions:

1. Make the Fattoush: Preheat the oven to 350°F. On a rimmed baking sheet, toss the pitas with the olive oil and salt. Bake, tossing a couple times, until golden and crispy, 13 to 15 minutes.

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Fattoush Lebanese Salad has cucumbers, tomatoes, herbs, and toasted pita chips, and it’s flavored with lemon juice and Sumac . Fattoush means “crumbled bread” in Arabic and this is a Lebanese version of bread salad that includes crumbled pita chips, something that might make the low-carb

The fennel fattoush was also a bust. These 2 ingredients did not mesh well and yet I love fennel and eat it in salad or with salmon all the time. The only saving grace were the Sumac fries which were probably the best fries I have had in a long time. They definitely lived up to their reputation!!

2. Meanwhile, toss together the kale, fennel, onion, basil, mint and parsley. Arrange on a platter and garnish with sumac.

3. Make the Vinaigrette: Whisk together the olive oil, red wine vinegar, lemon juice, sumac and honey; season with salt and pepper to taste. Drizzle the dressing over the fattoush and garnish with the pita chips and additional sumac.

Nutrition:

Fattoush

182 calories

11g fat

19g carbs

4g protein

3g sugars

Vinaigrette

93 calories

10g fat

1g carbs

0g protein

1g sugars

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