French Fridays: Fattoush from My Paris Kitchen

David Lebovitz Fattoush from My Paris Kitchen on eatlivetravelwrite.comThere’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.

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27 thoughts on “French Fridays: Fattoush from My Paris Kitchen”

  1. I too left out the sumac. I think next time I will mix the salad then add the dressing- I had a littel too much. But I agree – this is a wonderful summer meal- so refreshing.

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    • I halved the dressing and it was the perfect amount. I didn’t leave out the sumac on purpose – I have some but recently reorganised my spices and can’t find it!

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  2. We are fans of salad of any kinds. That’s what I like about the summer and the abundance of vegetables and herbs. I always like my salad dressings to be put on the side so I can taste the naked greens. Sumac, on the other hand, doesn’t seem to be enough on this salad.

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  3. This is a perfect summer salad! I minified the first batch too. But then I made more. I’ll admit I prefer this with less lettuce and more pita chips.

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  4. I’m with you – I can eat salad every night when the garden gets in gear. And the vinaigrette alone makes this recipe a winner, but I loved the whole package. I’m out of sumac, so I used the za’atar I made with it instead. It was a great choice.

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  5. Yes, I agree the vinaigrette is delicious! I chuckled reading about the sogginess–did you find that out from experience, Mardi? Because I sure did! I made my most recent incarnation on Tuesday and had some partially dressed salad left over. I was so excited to have my lunch salad already made for the next day. Man, by the time lunch rolled around for me on Wednesday it was a limp mess. Should’ve known better (I do know better!). Oh well. 🙂

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    • I had leftovers of the portion I served and a little bit left over that I didn’t mix the bread into. The next day the one with the bread was definitely past its prime but still tasty!

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  6. A perfect salad for a hot summer evening. Now I have to go in search of sumac which I
    am sure will be tastier than the lemon zest substitute.

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  7. I was able to come up with the sumac, so that was a fun addition. Beautiful salad!! I agree – don’t just love soggy leftover salad – not very appealing. But your fresh one is!!

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  8. I liked this salad also and did dress the entire salad because of having company for dinner. There was some left over but the next day it was not good. Soggy is the right word. I I make it just for me, I will half it and keep all the ingredients separate which is easy to do. I hope you find your sumac. I often cook from Ottolenghi so always have it on hand.

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  9. I only used a little of the dressing and then only made enough salad for one dinner… I didn’t want it to go soggy. So I just made anot her the next night. I really loved this so much and could easily eat this many times during the hot (ter) summer months in florida.

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  10. Mardi! that’s what happens when we ‘reorganize’ and ‘putting things in safe places’ – yup, cannot find anything after those activities! Lovely spring time salad you made there!

    Weiiii, some of us have definitely forgotten what we learnt from Dorie regards salad and its dressing! I bottled half of the dressing immediately after making it and boxed up half the undressed salad ingredients; then dressed the portion I was eating for brunch! Clever me!

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