Baby Spinach Salad with Dates & Almonds
Source: Yotam Ottolenghi, The Jerusalem Cookbook
- 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
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.
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.
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.