Baby Spinach Salad with Dates & Almonds

Locale: Israel/Palestine

Source: Yotam Ottolenghi, The Jerusalem Cookbook [p. 30]

Serves:

Ingredients

• 1 tbs white wine vinegar
• 1/2 medium red onion, thinly sliced
• 3.5 oz mejdol dates, pitted, quartered
• 2 tbs unsalted butter
• 2 tbs olive oil
• 2 small pitas, roughly torn into 1.5-inch pieces
• 1/2 c almonds, coarsely chopped
• 2 tsp sumac
• 5 oz baby spinach leaves
• 2 tbs lemon juice
• salt

Steps

1. Put vinegar, onion, and dates in a small bowl. Add pinch of salt and mix well. Leave to macerate for 20 minutes, then drain residual vinegar.

2. Heat butter and 1 tbs olive oil in a frying pan over medium heat. Add pita and almonds and cook for 4-6 minutes. stirring all the time, until pita is golden brown and crunchy. Remove from heat. Mix in sumac, chili flakes, 1/4 tsp salt.

3. When ready to serve, toss the spinach leaves with the pita mix in a large bowl. Add dates and red onions and the remaining olive oil (1 tbs), lemon juice, and another pinch of salt.

Notes

Log

1. 2016-12-02:
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