45. Lebanese inspired fattoush salad with a twist - made with pomegranate molasses and tortilla chips
This is a riff on the Middle Eastern/Lebanese bread salad. The magic is in the sumac vinaigrette kissed with tangy pomegranate molasses and fried pita or flour tortilla chips. This gorgeous salad is a flavourful way to highlight fresh salad ingredients and herbs and ready in about 15 minutes. Fattoush is classically prepared with deep fried (or air fried) pita chips. This version uses a flour tortilla cut into triangles that have been drizzled with EVOO and air fried until crisp.
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Prep and assembly
Salad
1 head of romaine lettuce chopped
1 Persian cucumber chopped
1 yellow bell pepper chopped
3-4 tablespoons each fresh parsley, dill and chives or scallion - chopped
1 medium sized tomato diced
1/4 cup purple cabbage chopped thinly into strips
4-5 radish chopped
1 flour tortilla cut into triangles lightly drizzled with EVOO and sprinkled with salt then toasted (in an oven or air fryer or fried)
Vinaigrette
1/4 cup extra virgin olive oil (EVOO)
3 tablespoons lemon juiced
1/2 lemon zested
1 teaspoon pomegranate molasses
1 teaspoon dried mint
1 teaspoon sumac
1 clove or garlic mashed into a paste
1/2 teaspoon sea salt (more to taste)
pepper to taste
Assembly
Add all the vinaigrette ingredients to a bowl and whisk until blended and set aside to infuse while prepping the salad.
Prepare the chips by chopping a whole large flour tortilla into triangles. Drizzle with olive oil, sprinkle with salt then air fry until golden and crisp. If you don’t have an air fryer, place the tortilla into an oven until crisp - (400 degrees F).
Prepare the vegetables and lettuce for the salad.
Toss the lettuce and vegetables with the sumac vinaigrette. Once the salad is well dressed, add the tortilla chips and combine. Serve immediately.
Serve and enjoy!