July 26, 2018
Fall Fatoush Salad
Try this Fall Fatoush Salad recipe from the cookbook Levant.
As I was writing this book, summer turned to fall, and the leaves started to change colors. I thought about our family’s yearly trip upstate to see nature’s seasonal show and was inspired to create this autumn-themed salad. My son suggested I use fattoush — that sumac-sprinkled, pita chip–filled quintessential Middle Eastern spice found on just about every mezze spread — as a jumping off point, and that’s how this vibrant salad, flush with crimson cabbage, radicchio, and beets was born.
Yield: Serves 6 to 8
- Combine the salad ingredients in a large bowl. In a small bowl, whisk the dressing ingredients until thoroughly emulsified (or shake them in a covered jar). Pour the dressing over the salad, toss well to coat, and serve.
The Pita Chip Tip: Store-bought chips are fine. But, making your own is simple: Tear pita bread into pieces, drizzle with olive oil, and crisp in a 450ºF oven.
Recipes taken from Levant by Rawia Bishara, published by Kyle Books. Photography by Con Poulos.