Fattoush

The other day we found fattoush.  R and I went to Cicchetti to celebrate my birthday and the waitress suggested the fattoush salad.  It was delicious - very light and refreshing.  When we got home we looked for some recipes and found about a hundred different variations.  Basically, raw vegetables make the base for the salad with bits of toasted or fried pita served on top.  I started with Yotam Ottolenghi and Sami Tamimi's version from, Jerusalem, and then changed it up slightly to try to make it closer to the one we had at dinner. The dressing for this salad is amazing, it's so fresh and clean -  I don't even miss the cheese!  And the best part - the kids like it.  They get a pita taco, basically a quarter of a pita folded over the salad.  They even eat the lettuce!

for the Greek yogurt sauce:

ingredients:

1 cup Greek yogurt

³⁄₄ cup plus 2 tablespoons whole milk

Whisk the yogurt and milk in a bowl and leave in the fridge until bubbles form on the surface.  Let it sit for at least 3 hours or up to a day. 

for the dressing:

ingredients:

1 tablespoon dried mint 

2 cloves garlic, crushed 

3 tablespoon freshly squeezed lemon juice 

¹⁄₄ cup olive oil

2 tablespoon cider or white wine vinegar 

¹⁄₂ teaspoon freshly ground black pepper, plus more to taste 

1 teaspoon fine grain sea salt, plus more to taste 

1 tablespoon sumac

Combine all the ingredients in a medium sized mason jar.  Shake until well combined.  

*Note: any extra dressing will keep in the refrigerator for several days

for the salad:

ingredients:

3-4 pita breads 

3 large tomatoes, diced 

4-5 radishes, thinly sliced
¹⁄₂-1 cucumber, peeled, seeded and chopped

¹⁄₂ red (or orange) bell pepper
2 green onions, thinly sliced 

1 tablespoon fresh mint, coarsely chopped

1 tablespoon flat-leaf parsley, coarsely chopped 

¹⁄₂ head of romaine
sumac to garnish

Cook the pita breads.  When cool enough to handle cut them into bite sized pieces and set aside. Assemble the salad and add the dressing to taste.

Divide the pita pieces among 6 plates.  Drizzle the yogurt sauce on top of the bread.  Place the salad on top of the pita and garnish with sumac.  Enjoy!

Serves 6

Recipe adapted from Yotam Ottolenghi and Sami Tamimi's, Jerusalem

Caesar Salad with Croutons

This is our Saturday pizza night salad.  It's clean, refreshing and goes great with pizza.  My husband makes the dressing with olive oil, vinegar, and garlic.  The croutons are optional and we don't make them all the time, but they are delicious!

for the croutons:

Good quality bread, about 2 cups cubed
olive oil
1 garlic clove, minced
salt and pepper

Preheat the oven to 325°F.  Place the bread cubes on a baking sheet.  Drizzle with olive oil and mix to lightly coat the bread cubes.  Add garlic, salt and pepper and mix again.  Spread the bread in a single layer on the sheet and bake for 20 minutes, stirring occasionally, until golden brown and crunchy.

for the dressing:

ingredients:
4 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 garlic clove, minced
¹⁄₂ Tablespoon worcestershire sauce
2 Tablespoons lemon juice

Mix all of the ingredients in a small bowl and set aside.

for the salad:
¹⁄₂ head of romaine, chopped
cherry tomatoes, halved or quarted
parmesan cheese, grated
salt and pepper

Mix the salad ingredients together in a salad bowl.  Add the croutons and toss with the dressing. Serve immediately.

Serves 2 large servings or 4 small

BBQ Chicken Salad and BBQ Sauce

We make a lot of salads at our house.  We have one every night with dinner, but my favorite is our BBQ'd Chicken Salad with homemade BBQ sauce.  I know it's weird but I LOVE BBQ sauce!  I have made several different recipes, but lately I have been making one that comes from a Fine Cooking recipe for barbecued chicken.  

The salad is pretty versatile and you can add whatever vegetables you have.  Ours has different ingredients every time we make it.  And there really are no exact measurements - just put in the amount you want.  Remember less is more!  It's easy to add extras!

It's also great deconstructed for the kids.  L & M gobble this stuff up - especially when there is blue cheese involved.  (Yes, blue cheese and BBQ sauce make for an amazing combination.)

salad ingredients:
head of Romaine lettuce, chopped
1 bone-in breast barbecued chicken (or for the quick, easy version....rub the chicken breast with olive oil, salt, pepper and a bit of BBQ sauce.  Bake it in a 400°F oven until 165°F.  Let it cool and pull apart. Set aside.)
¹⁄₂ cup corn
¹⁄₂ - 1 cup black beans, drained and rinsed
black olives, chopped
green beans, briefly cooked or steamed
artichoke hearts, quartered
¹⁄₂ cup cooked quinoa
tomatoes (I like the strawberry sized ones)
avocado
cilantro
onion
blue cheese
salt and pepper to taste

dressing:
equal parts bbq sauce and olive oil
balsamic vinegar, to taste 
salt and pepper

bbq sauce:
1 cup unsweetened apple juice
¹⁄₂ cup cider vinegar
1 cup ketchup
2 Tbs. Dijon mustard
2 Tbs. pure maple syrup
2 tsp. Worcestershire sauce
¹⁄₂ tsp. hot sauce, such as Tabasco
¹⁄₂ tsp. kosher salt
¹⁄₄ tsp. freshly ground black pepper

To make the sauce: in a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, about 5 minutes. Lower the heat to medium low and add the remaining ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.

The bbq sauce can be made ahead and will keep in the refrigerator for about 1 week.

To make the salad: Mix the dressing ingredients in small jar with a tight fitting lid.  Shake vigerously and set aside.  Toss all of the salad ingredients together in a large bowl.  Add the dressing to taste and serve.

The salad may be made several hours in advance.  Simply keep out the tomatoes, avocados and dressing until you are ready to serve.

Serves 4

The barbecue sauce recipe is from Fine Cooking, June/July 2013.