Christmas
Christmas Fattoush-Style Salad with Balsam Fir Croutons
- Prep time 15 minutes
- Cook time 25 minutes
- Serves 8
Author Notes
Before bringing out the piece de resistance of my holiday menu, I always like to gradually fill my table with the dishes that will be served as sides. Generally, it helps to set the mood in the evening, to build up the desire until the guests attack the whole thing with large helpings of well-filled plates. For me, two accompaniments are enough, a puree or a cooked vegetable and a magnificent salad. Speaking of magnificent salads, we couldn't make it more Christmassy than with this incredible “Christmas Fattoush” style salad with lots of balsam fir croutons. Balsam fir? Oh yes!
The needles of all conifers are rich in vitamin C, particularly balsam fir. It has always been used by Indigenous people for culinary and medicinal uses. Have you ever dared to cook your Christmas tree? This is the perfect opportunity to try it! No tree on hand? Don't stop yourself from making this recipe by simply replacing it with rosemary.
Fattoush salad is a fresh salad from Lebanese and Syrian cuisine which consists of lettuce, tomatoes, crispy pitas, sumac and grenadine molasses. In my exclusive Christmas version, the croutons are the stars and the rest of the ingredients, and the dressing are loosely inspired by Middle Eastern flavors.
This salad is really a big favorite for me. How good! And the colors combined couldn't make it more festive!
—Jonathan Michaud
Ingredients
- INGREDIENTS FOR CROUTONS
-
1
sourdough bread (around 350g)
-
2
garlic cloves, very finely chopped
-
1/2
leek, finely chopped
-
3 tablespoons
olive oil
-
2 tablespoons
finely chopped balsam fir thorns (or rosemary)
-
salt and pepper, to taste
- INGREDIENTS FOR SALAD AND DRESSING
-
1 pint
small cherry tomatoes, cut in half
-
1/2 pint
cocktail tomatoes, in thick slices
-
250 grams
halloumi cheese
-
1/4 cup
roasted pine nuts
-
1 handful
fresh mint leaves
-
1 handful
flat-leaves pasley
-
1/4
pomegranate
-
1/4 cup
olive oil
-
1/4 cup
red wine vinegar
-
1 tablespoon
Dijon mustard
-
1 tablespoon
pomegranate molasses (or maple syrup)
-
1 teaspoon
sumac
-
1 tablespoon
finely chopped balsam fir thorns (or rosemary)
Directions
- Preheat the oven to 350°F and prepare a large baking sheet with parchment paper. Tear the sourdough bread into pieces by hand or cut into cubes using a bread knife and place in a large bowl. Add garlic, leek and balsam fir. Salt, pepper and drizzle with olive oil. Mix well and transfer to the baking sheet. Place the tray in the oven and roast for 20 to 25 minutes or until the croutons are golden and crispy. Set aside and let cool completely to room temperature.
- While the croutons cook, slice the halloumi cheese and toast in a lightly oiled nonstick pan over medium-high heat. Pat dry on absorbent paper and cut into small cubes. Then prepare the vinaigrette by mixing oil, vinegar, mustard, pomegranate molasses, sumac and fir.
- Assemble the salad on a large serving plate, arranging each of the main elements. Sprinkle with toasted pine nuts and pomegranate arils. Season and drizzle with the vinaigrette until ready to serve.
- NOTE For the balsam fir: we can pick the needles directly from our Christmas tree! But although wild tree needles can be eaten without fear, cultivated fir trees are sometimes treated with insecticides. It is better to rinse the branches with water before cooking them.
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