A simple salad with a twist of a Middle Eastern spice blend. —julia sherman
salad greens (we used nasturtium, pea shoots and deer tongue)
blanched almond slivers
oil cured, pitted kalamata olives
cherry tomatoes, halved
torn flat leaf parsley
garlic clove, small
In This Recipe
In a small skillet, toast almonds lightly until brown. Remove from heat.
Add za’atar to the skillet and toast briefly until fragrant.
Wash and spin salad greens, add to large bowl. Remove stalks from the collards and stack the leaves on top of one another. Cut thin strips of the greens and add to salad bowl.
Mince chives, pit olives and half olive and tomatoes, add to bowl.
In a separate dish add the juice of one lemon, 1 small clove of finely minced garlic. Pour olive oil in a slow stream, whisking to combine. When you achieve a thick consistency that coats your fork, stop adding oil. Toss with the salad, 1 tbs at a time until all the leaves are coated.
Add za’atar and toss to distribute. Top the salad with almonds and a pinch of sea salt and black pepper.