A recipe by Yotam Ottolenghi from NYT: Cooking. Photo by Peter DaSilva. Utilize the freshly harvested spinach in your CSA share for a deep flavored and refreshing salad that instantly transports you to the Mediterranean.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad, Side Dish
Cuisine Mediterranean, Vegetarian
Servings 5 people

Equipment

  • 1 Small bowl
  • 1 Frying pan
  • 1 Large mixing bowl

Ingredients
  

  • 1 Tbsp wine vinegar red or white is fine
  • 1/2 medium red onion thinly sliced (julienne)
  • 3.5 ounces dates preferably Medjool, pitted and quartered lengthwise
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil divided
  • 2 small pitas about 3.5 ounces, torn into 1.5 inch pieces
  • 1/2 cup whole unsalted almonds coarsely chopped
  • 2 tsp sumac
  • 1/2 tsp chili flake
  • 5-6 ounces spinach leaves
  • 2 Tbsp lemon juice freshly squeezed
  • to taste salt kosher or non-iodized

Instructions
 

  • Put 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 any residual vinegar and discard.
  • Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
  • When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Notes

Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online. —Julia Moskin
This recipe is from NYT: Cooking.
Keyword salad, spinach