Dressing
4
teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3
tablespoons (or more) fresh lemon juice
2
tablespoons (or more) pomegranate molasses
2
small garlic cloves, minced
2
teaspoons (or more) white wine vinegar
1
/2 teaspoon dried mint
3
/4 cup extra-virgin olive oil
Kosher salt
Salad
2
8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1
/4 cup extra-virgin olive oil
Kosher salt
3
medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1
pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6
scallions, thinly sliced
2
Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
2
cups (loosely packed) flat-leaf parsley leaves
2
cups purslane leaves or additional 3/4-inch-strips romaine lettuce
1
cup fresh mint leaves
Ground sumac (optional)
Source : food
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