Salads and Salad Dressings
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
Published by Ten Speed Press
1 tablespoon white wine vinegar
1/2 medium onion, thinly sliced
3 1/2 oz pitted Medjool dates, quartered lengthwise
2 tablespoons unsalted butter*
2 tablespoons olive oil
2 small pitas, roughly torn into 1 1/2-inch pieces
1/2 cup whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile pepper flakes
5 ounces baby spinach leaves
2 tablespoons freshly squeezed lemon juice
Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper chile flakes, and 1/4 teaspoon salt. Set aside to cool.
When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
*We substituted parve margarine when making this for a fleish meal
Kosher: Recipe, salad, parve