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.
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.