Fattoush Salad

Ingredients:

Salad
Romaine lettuce, small head, 1” diced
2 tomatoes, medium cut in ¾” chunks
½ C red onion, coarsely chopped
1 cucumber, peeled, seeded, sliced into ¼” moons
1/3 C fresh mint leaves, torn
¼ C fresh parsley, coarsely chopped

Dressing
1/3 C lemon juice (~2 medium lemons, juiced)
3 cloves garlic, fine minced or pressed
1t pomegranate molasses
2t tahini
1t Sumac

Tortillas
¾ C plus corn flour masa
1 C corn kernels (fresh preferred, frozen good, canned okay, rinsed)

Topper
2t Local Spicery Za’atar

Directions:
1. Combine ingredients for salad in large bowl

2. Combine ingredients for dressing and shake vigorously or blend.

3. Liquefy corn kernels in a blender. A little water might help. Add corn slurry to ¾ cup masa, and blend by hand until just slightly moist (barely sticks to your fingers). You may need to add just a little water or masa to reach the right consistency (same consistency as a slightly moist pie crust). Divide this mixture into three balls. Spread a little masa out on a clean dry surface, and flatten the balls first by hand, then with your fingertips until about 1/8” thick, well formed and slightly thicker at the edges.

4. Cook tortillas on a very hot, dry skillet or griddle until both sides just start to show brown or black spots. The external surfaces should be dry, with just a little moisture in the middle.

5. Tear tortillas into bite-sized pieces, and toast in a toaster oven until just slightly stiff and dry at the edges.

6. Combine with salad ingredients and toss.

7. Add dressing to salad/tortilla mix and toss.

8. Sprinkle Za’atar over salad and serve.

Enjoy!

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