I have to confess I am not a big fan of making salads. I love eating salads, and I often order them from restaurants. But I find making salads to be tedious, so I usually just throw together a boring, mediocre salad at the last minute. I think it’s in part because I spend all my effort making the main dish and I just don’t feel like preparing the veggies. And if I have to wash the lettuce too? Forget it! Bagged lettuce is my friend.
This week for Cook the Book Fridays we made a Middle Eastern salad called Fattoush. It only took a little more effort than I usually put into a salad, and the results were worth it.
The ingredients are a mix of familiar and unfamiliar. The familiar: romaine lettuce, green onions, cucumber, cherry tomatoes, parsley, mint, radishes, and a lemon vinaigrette. The unfamiliar: ground sumac and toasted pita bread.
I made his and hers salads, to suit our different tastes. My salad followed the recipe to a tee. My husband had only the veggies, added grated cheddar, and used his usual blue cheese dressing. I served the salads with leftover chicken kabobs. Perfect!
I loved the combination of flavors in this salad, and the pieces of toasted pita bread were a fun alternative to croutons. The lemon vinaigrette was good, and I would make it again for any salad. Will this experience will help me put a little more effort into making tasty salads? We’ll see…