A fresh, tart and crunchy Lebanese salad, brightened with sumac and toasted Lebanese bread. Perfect as a mezze or a light summer dish.
Ingredients
- 1 piece romaine lettuce
- 300 g ripe tomatoes
- 1 piece cucumber
- 6 pieces pink radishes
- 2 pieces scallions
- 0.5 bunches flat-leaf parsley
- 12 leaves fresh mint
- 2 pieces flat Lebanese bread
- 75 ml extra-virgin olive oil
- 45 ml lemon juice
- 2 tsp ground sumac
- 1 tbsp pomegranate molasses
- 1 clove garlic
- to taste fine salt
- to taste ground black pepper
Method
- Wash and carefully dry the lettuce, then tear it by hand into generous pieces; it must be completely dry to stay crunchy under the dressing.
- Cut the tomatoes, cucumber, radishes and scallions into clean, irregular pieces; keep the natural tomato juices, as they will flavor the salad.
- Pick the leaves and roughly chop the parsley and mint; stop as soon as the herbs release their fragrance, without bruising them.
- Tear the Lebanese bread, coat it lightly with olive oil, then toast it in a skillet or in the oven until brittle, golden and very crunchy.
- Mash the garlic with the salt into a smooth paste, then whisk with the lemon, pomegranate molasses, sumac, pepper and olive oil; the dressing should smell tart, fruity and slightly resinous.
- Toss the lettuce, vegetables and herbs in a large bowl with some of the dressing; lift the salad gently rather than pressing it down to avoid bruising the leaves.
- Add the crunchy bread at the last minute with the remaining dressing, then toss briefly; the bread should start to soak up the dressing while retaining its crunch.
- Taste and adjust with salt, lemon or sumac according to the desired acidity, then serve immediately in a wide dish to preserve the freshness and contrasting textures.
Nutrition
Per serving
- Energy
- 285.2 kcal
- Protein
- 3.94 g
- Carbohydrate
- 24.36 g
- Fat
- 19.47 g
- Fibre
- 4.49 g
- Calcium
- 19.6 mg
- Iron
- 0.46 mg
- Magnesium
- 9.66 mg
