Sam's Spring Fattoush Salad

Sam's Spring Fattoush Salad
Sam's Spring Fattoush Salad
Thin-skinned Persian, Armenian, or Japanese cucumbers, which have few seeds, a snappy texture, and a distinct sweetness, are what make the salad special. In a pinch, European hothouse cucumbers can be substituted, but avoid the typical grocery-store cukes, which are too seedy and wet for this recipe. Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs. I dress this with an especially tart vinaigrette made from equal parts lemon juice and olive oil and serve it right away, before it gets soggy.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4–6 servings
Small Plates Salad Spring Bread Cucumber Radish Green Onion/Scallion Dill Mint Feta Quick & Easy Quick and Healthy Vegetarian
  • kosher salt
  • 1/4 cup lemon juice
  • 1 cup mint leaves
  • 3 green onions, thinly sliced
  • 2 pieces lavash bread
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • aleppo pepper (optional)
  • 1 clove garlic, peeled and minced
  • 5 persian, armenian, or japanese cucumbers, thinly sliced
  • 5 radishes, thinly sliced
  • 1 cup dill fronds
  • 1/2 cup feta, preferably sheep’s milk
  • Carbohydrate 18 g(6%)
  • Cholesterol 6 mg(2%)
  • Fat 18 g(28%)
  • Fiber 3 g(12%)
  • Protein 5 g(9%)
  • Saturated Fat 3 g(17%)
  • Sodium 794 mg(33%)
  • Calories 239

Preparation Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool. In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined. In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately. Excerpted from Repertoire: All the Recipes You Need © 2018 by Jessica Battilana. Used with permission of Little, Brown and Company, New York. All rights reserved. Buy the full book from Amazon.

Preparation Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool. In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined. In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately. Excerpted from Repertoire: All the Recipes You Need © 2018 by Jessica Battilana. Used with permission of Little, Brown and Company, New York. All rights reserved. Buy the full book from Amazon.

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