After feasting on turkey, stuffing, mashed potatoes, and all the trimmings, it's a good time to lighten up with salad. I don't mean your basic lettuce, tomato, cucumber concoction, but one filled with baby spinach, dates, almonds, red onion, and crunchy pita bread croutons. These ingredients come together to create an extraordinary salad, bursting with complex flavor and texture. It is the brainchild of Yotam Ottolenghi and Sami Tamimi from their latest book, Jerusalem.
Pita bread is roughly torn and sauteed with almonds for a buttery crunch.
- 1 T. white wine vinegar
- 1/2 medium red onion, thinly sliced
- 3-1/2 oz. pitted Medjool dates, quartered lengthwise
- 2 T. unsalted butter
- 2 T. olive oil
- 2 small pitas, roughly torn into bite size pieces
- 1/2 cup unsalted almonds, coarsely chopped
- 2 tsp. sumac (see notes)
- 1/2 tsp. red pepper flakes
- 5 oz. baby spinach leaves
- 2 T. freshly squeezed lemon juice
- Mix vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well.
- Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile heat the butter and half the olive oil in a medium frying pan over medium heat.
- Add the pita and almonds and cook, stirring constantly, until the pita is crunchy and golden brown.
- Remove from heat and mix in the sumac, red pepper flakes, and 1/4 t. salt.
- Set aside to cool.
- When you are ready to serve, toss the spinach leaves with the pita mix in a large bowl.
- Add the dates, red onion, the remaining olive oil, lemon juice, and another pinch of salt.
- Taste for seasoning and serve immediately.
You can find Sumac at Williams-Sonoma.
Don't miss a single post CLICK HERE to subscribe