There’s nothing I like more than a big bowl of salad for dinner and with summer coming it’s becoming a more and more frequent dinner option. This week’s Cook the Book Fridays recipe from My Paris Kitchen is a perfect example of what I like for dinner on a very hot day when I can’t be bothered to cook. Fattoush is a mixed salad (lettuce – I used what I had on hand which was iceberg that I needed for some recipe testing, scallions, cucumbers, tomatoes and radishes) with herbs (parsley – though I don’t think I added enough – as I quartered the recipe my calculations must have been off because it looks a little light on here – and mint), toasted pita or flat bread, crumbled into generous-sized pieces dressed with a zingy lemon vinaigrette. The recipe calls for sumac, however I couldn’t find my tiny jar, so I went with a substitute – lemon zest with ground pepper which lent a bit of sourness along with a hit of pepper. I loved the crunch factor in this salad but note that you might not want to dress the entire salad all at once in case you have leftovers – it will go pretty soggy by the next day – and along those lines, I only added the amount of pita chips I needed as those, too will go soggy if kept in the fridge overnight. I’ll be making this salad often over the summer – it’s so good I think I need to keep some of the lemon vinaigrette on hand at all times!
Get the recipe for David’s Fattoush on p 116 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.