Fattoush

IMG_20190701_192719600 (3)Fattoush is a Syrian salad defined by the pieces of fried flatbread in it and sprinkled sumac. Lettuce is the base, with other crunchy vegetables included. I know it seems wrong to turn on the oven to make a salad, but one taste of your fresh, homemade pita chips will convince you otherwise. This seems like a lot of oil for the pita chips, but that is what makes them stay crispy.

IMG_20190701_181040847 (3)My complete share this week included lettuce, parsley, cabbage, Red Russian kale, radishes, turnips, basil, and bok choy. I doubled this salad for 8 meal servings, so I used up all the lettuce (plus some leftover from last week), radishes, and turnips. I used the radish greens, turnip greens, and boy choy cooked with some Short Creek green garlic sausage, served over polenta with parsley and garlic. If you still have any greens around, I finally made this spanakopita which was unbelievably good (I used couscous as the mix in and it worked great). I’ll probably use the cabbage for a classic barbecue slaw, but this lo mein is a favorite (vegan) cabbage dish.

Fattoush

Adapted from Soframiz

Instead of thinly slicing the vegetables you can dice them for a more textured salad. If you don’t have pomegranate molasses and/or sumac, up the lemon in the dressing significantly. It should be very tart when you taste it alone, and will mellow on the salad. I also threw a handful of sprouts in the salad as I wanted to use them up. This is a great salad to use up any vegetables that taste great raw. I added in the chickpeas to make this a more filling meal, but if you just want this as a side salad you could leave them out.

Serves 4

  • 2 pitas (mine were about 8″ across)
  • 10 tablespoons of extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 2 teaspoons sumac
  • 2 salad turnips, quartered and thinly sliced
  • 3 French radishes, thinly sliced
  • ½ cup chopped parsley (a large handful)
  • 9 ounces of chopped lettuce (about 8 cups, or a large bowlful)
  • ¼ English cucumber, quartered and thinly sliced
  • 1 cup cooked chickpeas

Preheat the oven to 375F. Slice the pita bread into 1″ squares. Place pita pieces in a large bowl and pour 6 tablespoons of olive oil on top. Massage the pita so that all of the oil coats the pieces and is absorbed. Spread on a baking sheet and sprinkle with ½ teaspoon salt. Bake for 20 minutes, tossing the chips and rotating the tray halfway through. Allow to cool. (Try not to eat them all.)

In the same large bowl (no need to wash) make the dressing by whisking the pomegranate molasses, lemon juice, and remaining salt, and then slowly whisking in the remaining 4 tablespoons of olive oil. Add the turnips, radishes, parsley, cucumber, lettuce, sumac, chickpeas, and pita chips. Toss to combine.

If you don’t want to serve the whole salad right away, store the pita chips, vegetables, and dressing separately, and combine just before serving.

Big Salads with tzatziki and marinated lentils

IMG_6419 (2)Most often when we get lettuce in our CSA I just make some version of this giant salad. Lentils are always a good quick legume to cook when I get home from work if I don’t have another precooked or in cans. Canned tuna is great, as if leftover roasted chicken. Farro or quinoa are nice additions. I usually go with a vinaigrette for dressing, but the tzatziki here adds enough moisture that I don’t think you’ll miss regular dressing. If your household likes tzatziki as much as mine, you may want to double the recipe to have on hand as a snack with cucumber slices or pita chips. I didn’t have any pita when I made this salad, but that would also be a great addition (or stick the whole thing in a sandwich/wrap!).

My full share this week was lettuce, chard, salad turnips, purple potatoes, lemon basil, regular basil, 2 pints of cherry tomatoes, 1 pound of large tomatoes, carrots, and jalapenos. I’m eating potatoes and chard like this again because its so good (have you made it yet?!).  I’ve somehow made it this far into the season without making salsa, so that will be remedied this week. The turnips and their greens are going to go into a cold spicy noodle situation inspired by this and this (but using the chili crisp I already have in the fridge). Speaking of chili crisp, the reason I made it in the first place was to make these Vietnamese-style chicken meatballs which were SO GOOD and would be an excellent use of your lettuce, carrots, turnips, and jalapenos this week.

Big Salads with Tzatziki and Marinated Lentils

Inspired by Ina and Sprouted Kitchen

Serves 6

I know cucumber sizes can vary widely, but I used smaller cukes that you would get at a farmer’s market and when grated (before squeezing) it was 2 cups of shredded cucumber. I used lentils because I had some and they are quick cooking, but white beans or chickpeas would be great too. I find the tzatziki to be enough of a dressing, but if you need some more zing toss the lettuce with a drizzle of olive oil and some lemon juice before assembling the rest of the salad.

Tzatziki:

  • 2 small or 1 large cucumber (see note)
  • 2 cups plain (unflavored) Greek yogurt
  • 1/4 chopped dill (and extra for garnish if you like)
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • Fresh ground black pepper

Salad:

  • 1 cup French green lentils (sometimes sold as Le Puy)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 4 ounces feta cheese, crumbled
  • 1 head of lettuce, chopped

Bring a small pot of water to a boil and add the lentils. Cook for 15-20 minutes, until tender and then drain.

To make the tzatziki: Grate the cucumber on the large holes of a box grater and set in a fine mesh strainer over a bowl to drain (don’t throw out the liquid!!!). While the cucumber is draining combine the yogurt, dill, garlic, lemon juice, vinegar, salt, and a few grinds of black pepper in a bowl. Take small handfuls of the grated cucumber and squeeze out as much liquid as you can, adding the dry cucumber to the bowl with the yogurt mixture as you go. When all of the cucumber has been strained stir to completely integrate it with the yogurt. Refrigerate until ready to serve.

After the lentils have drained toss them in a bowl with the lemon juice, olive oil, salt, and a few grinds of black pepper. Stir to combine. Build your salads with lettuce, lentils, cucumbers, cherry tomatoes, feta, an artful blob of tzatziki, and a sprinkle of dill.