Fattoush Salad

Method9 steps

1. 1

   Step 1: Choose ONE pita-chip route for the SAME 2 small pita rounds: skillet stages 1–2 OR oven stages 3–5. For the SKILLET route only, line a tray with paper towels and heat enough cooking oil to reach about ½ inch up the skillet sides. Test with ONE small piece taken from the listed pita supply; it should sizzle immediately. The total frying oil volume and uptake are unspecified. The separate 2 tablespoons olive oil are for the oven route only.

   Uses Cooking oil ONLY for skillet-pita frying, enough to reach ½ inch up the skillet; amount and uptake unspecified · One small test piece from the total 2 small pita rounds; only for skillet route

2. 2

   Step 2: For the SKILLET route only, add the REMAINING pita pieces from the same 2-round supply to the actual hot oil and test piece from stage 1. Toss frequently until all the bread is golden brown. Transfer all the actual fried chips to the paper-towel-lined tray to drain, sprinkle with pita-chip salt to taste, and skip stages 3–5. Continue at stage 6. No fixed frying duration is specified.

   Uses Actual hot frying oil and test pita piece ONLY for skillet route · Remaining pita pieces after the test piece, from same total 2 rounds · Salt to taste for the chosen pita-chip route; amount unspecified

3. 3

   Step 3: For the OVEN route only, skip stages 1–2. Preheat the oven to 190°C and line a baking sheet with foil.

4. 4

   Step 4: For the OVEN route only, toss ALL the pieces from the 2 small pita rounds with ALL the separate 2 tablespoons olive oil for oven pita and pita-chip salt to taste. Spread them on the prepared baking sheet. The skillet frying oil is not used in this route.

   Uses 2 small pita bread rounds, cut into bite-sized pieces · 2 tablespoons olive oil ONLY for the oven-pita route · Salt to taste for the chosen pita-chip route; amount unspecified

5. 5

   Step 5: For the OVEN route only, toast ALL the actual seasoned pita from stage 4 in the 190°C oven for about 7–8 minutes, flipping once, until golden brown and crisp. Continue to stage 6.

   OVEN route only: pita 7–8 minutes · 8 minUses Complete actual oiled seasoned pita pieces ONLY for oven route

6. 6

   Step 6: Cool ALL the actual pita chips from whichever ONE route you selected: fried chips from stage 2 OR oven chips from stage 5. Keep the cooled chips dry and separate until the final topping in stage 8.

   Uses Complete actual fried pita chips ONLY if skillet route selected · Complete actual baked pita chips ONLY if oven route selected

7. 7

   Step 7: In a glass jar, combine ALL the separate dressing ingredients: ⅓ cup extra-virgin olive oil, ¼ cup lemon juice, ¼ cup balsamic vinegar, 2 tablespoons pomegranate molasses, 1½ tablespoons sumac and dressing salt to taste. Shake to combine. This makes a complete dressing batch; the amount used on the salad will be adjusted in stage 8.

   Uses ⅓ cup extra-virgin olive oil for dressing · ¼ cup lemon juice for dressing · ¼ cup balsamic vinegar for dressing · 2 Tbsp pomegranate molasses · 1.5 Tbsp sumac · Salt to taste for dressing; amount unspecified

8. 8

   Step 8: Wash the parsley with fresh water until clear, discard the wash water, spin and dry completely, remove the stems and chop. Combine ALL the chopped romaine, halved 1 pint cherry tomatoes, sliced 6 mini cucumbers, sliced 4 green onions, this actual prepared 1 bunch parsley and chopped ½ bunch mint in a salad bowl. Add the leaves from 2 bunches purslane if available. Just before serving, gradually toss in a portion of the actual dressing from stage 7 until dressed to taste; its applied amount is unspecified, and unused dressing stays separate. Top with ALL the actual cooled pita chips from stage 6 as the LAST action so they stay crisp. Makes 4 servings.

   Uses 1 small head romaine lettuce, chopped · 1 pint cherry tomatoes, halved · 6 mini cucumbers, sliced · 4 green onions, sliced · 1 bunch flat-leaf parsley, chopped (about 1 cup) · Water to wash parsley until clear; amount unspecified; discard afterward · Optional leaves picked from 2 bunches purslane · ½ bunch fresh mint, chopped

9. 9

   Step 9: If preparing ahead, keep the washed, chopped vegetables and herbs from stage 8 UNDRESSED in a covered container in the refrigerator at 4°C or colder for up to 2 hours before serving. Keep the actual dressing from stage 7 and cooled pita chips from stage 6 separate. Cool the chips completely before storing them dry in an airtight container at room temperature for up to 3 days. Refrigerate the dressing separately for up to 5 days. Toss with a portion of dressing and add chips only immediately before serving, as in stage 8; these are storage options for the SAME prepared components.

   Uses Actual prepared salad vegetables and herbs ONLY before dressing and chip topping · Separate actual dressing or unused remainder, as applicable · Actual separately cooled pita chips ONLY before adding to salad