Before I had fattoush, I thought salad recipes were superfluous. But, If you’ve ever had a great fattoush salad in a restaurant, you were probably surprised to discover that despite its resemblance to a romaine salad, there was something. . . different. You know how to prepare a salad without anyone’s help, let alone a food blogger or even a glossy, but this salad is noteworthy because of some key ingredients: chicory, za’atar, dried mint, and some baked pita chips along with a zingy dressing. This is a family recipe that I'm happy to keep in the arsenal. —NakedBeet
large Red Leaf lettuce
large Boston lettuce
large head Chicory lettuce
whole bunch of parsley (stems cut off)
medium red onion
large vine-ripened tomatoes
freshly ground coriander
1 tsp za'atar
lemon juice (from 1 1/2 sweet lemons); adjust sugar if your lemons are acidic)
red wine vinegar
extra virgin olive oil
rapidura sugar (or light brown)
Za'atar pita chips (see separate recipe in my list of recipes)
Chop all the lettuce heads into small bite sized cuts. Cut the tomato into medium-sized chunks. Slice the red onion into thin slices and cut them in half. Remove the stems from the parsley and cut the leaves coarsely. Combine all the dry seasoning mix together and set aside. In a small bowl, whisk the dressing ingredients.
Mix the lettuce, parsley and red onion into a large bowl, sprinkling the dry seasoning mix a little at at a time, distributing it into all the parts of the lettuce mix (east, west, south, north . . . you get the idea.) Add in the tomato chunks and mix in the wet dressing.
I recommend incorporating za’atar pita chips right before you’re ready to eat. If you put them in too early, they’ll get soggy. Mix 1/2 of the chips through the salad so that the chips are a bit wet with dressing but not soaked. Use the rest of the pita chips to place on each serving plate or serve on the side for everyone to take.