Gluten Summer Summer Salad

The fattouche (or fattoush) is a fresh Lebanese salad of ripe and tasty vegetables, Sleep and accompanied by pieces of bread. Traditional fattouche recipes often contain pourpier, an old vegetable with crunchy leaves and a little mucilaginous sometimes wrongly considered as bad grass in North America. Its flavor is tangy, lemony and peppery. It has a strong content of omega-3 polyunsaturated fatty acids. It also has antioxidant properties due to its impressive quantity of vitamin C which protects the body from early aging and strengthens the defense of the immune system.

In this recipe, tortillas are used to make homemade chips. 

The pomegranate molasses is made by reducing fresh pomegranate apple until it becomes thick. This fruity and sour condiment is used for vinegagnettes, marinades, sauces or simply in the finish on a dish. It’s a bit of the balsamic vinegar from the Middle East. The best manufacturers of Granada molasses do not add sugar or other ingredients to their product, only grenade.

As an accompaniment or served as a meal, this tasty salad is sure to make you salivate! Obviously, it is even better in the heart of summer, when all the vegetables are at their ultimate!

Portions: 4 support portions or 2 meal portions
Preparation time: 20 minutes
Cooking time:  About 12 minutes 
Meal : Accompanying or main dish
Kitchen : dLebanese inspiration, gluten -free, vegan 
Culinary tools: Hob
Difficulty : Easy
Refrigeration: Possible, but separately (vinaigrette-chips)        

Ingredients

Salad

• About 60 small punker leaves (optional) 
• A few baby rockets and baby spinach (optional) 
• 1 head of the minced Roman lettuce 
• 1 medium tomato cut into dice of 1/2 inch
• 1 cucumber of fields (or 2 Lebanese cucumber) cut into 1/2 inch dice
• 1/2 orange pepper cut into 1/2 inch dice 
• 1/2 green pepper cut into 1/2 inch dice
• 3 very thin trenched radishes
• 3 rods of trenched green onions (green parts only)
• 30 mint leaves (15 g) roughly chopped 
• About 1/2 cup (25 g) coarsely chopped parsley 

Tortilla chips

• 4 gluten -free corn tortillas 
• 1.5 c. of tea Za’atar 
• 1.5 c. of tea sumac
• 2 tsp. at table100% pure avocado oil   
• 2 pinches of fleur de sel   

Vinaigrette 

• 2 garlic clove
• ½ tsp. of tea Himalaya salt 
• 1 C. of sumac
• 1 C. pomegranate
• 1 C. lemon juice
• 1 C. of tea organic apple cider vinegar  
• 1/3 cup ofOrganic extra virgin olive oil  

Preparation

1. Preheat the oven to 350 degrees Celsius. Line a baking sheet with parchment paper. 
2. On a cutting board, slice the tortilla in medium rectangles. 
3. In an average bowl, mix the pieces of tortilla and theavocado oil. Sprinkle with spices Za’atar, of sumac and of fleur de sel. Mix well. Divide on the baking sheet and bake for about 12 minutes or until golden. Return halfway through cooking. Let cool.
4. In a large bowl, mix the Roman lettuce, the purslane, the baby rockets and the spinach babies, the green onions, the tomatoes, the cucumbers, the fresh parsley, the fresh mint and the radishes. To book. 
5. Pit the garlic to the mortar with the salt to obtain a fine puree. Put the puree in a small Masson pot. Add theOrganic extra virgin olive oil, THE sumac, lemon juice, apple cider vinegar and the grenade molasses. Shake well.
6. A few minutes before serving, pour the vinaigrette over the salad. 
7. Sprinkle the salad with the pita croutons just before serving. 

Tips and tricks

• You can mix the salad vinaigrette up to 1 hour in advance to accentuate the flavors. 
• To soften the taste of radish, put thin slices in a bowl of time water to finish the preparation of the salad. Drain before adding to the salad. 

Substitutions

• Avocate oil: Use olive oil instead of avocado oil.
• Purple: it can be omitted (and add more Roman salad) or replace it with more baby rockets or spinach babies. 
• Granada molasses: We simply omit it and we go a little lighter with lemon juice.
• Sumac: It is one of the essential ingredients of fattouche. He adds acidity to the salad. We suggest that you do not omit but lemon zest can be a good replacement if necessary.
• Za'atar: generally composed of a mixture of thyme, cumin, oregano, sumac and grilled sesame seeds, this other essential of the medieval cuisine is bought in certain grocery stores. Failing to za’atar, sprinkle the herbs and dried spices from the list in your pantry.

Enjoy your food !

Author 

Valérie Gendron-Legault