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Raw Kale “Fattoush” Salad April 28, 2010

Posted by Angela @ Making Food for Friends in dinner, lunch, salad, vegetarian.
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For last night’s dinner, I made a vegetarian lasagna using a recipe found at the Amateur Gourmet community blog. (By the way, that lasagna lived up to its title. It was not as heavy as a typical white lasagna because there’s no bechamel sauce involved.  It was time-consuming to make, but 100% worth the wait!  I made it exactly as described, so head over there for the recipe.  Now, back to the salad….)

I bought a few bunches of kale over the weekend, and wanted to start using it up, found a few about-to-go-stale pitas, dill leftover from a recent spinach pie, put them all together, and this salad was born!   It was tangy, fresh, and delicious.  If you keep the feta and pita separate, this salad holds up really well in the fridge for lunch the next day!

Raw Kale “Fattoush” Salad

Ingredients:

1 large bunch of fresh kale
Juice of one lemon
Salt and pepper (at least 1/2 tbs of salt; pepper to taste)
Sumac (to taste; as much as you want)
2 chopped tomatoes
¼ cup chopped fresh dill
1 thinly sliced cucumber
½ cup feta
For toasted pita:
3 pieces of pita bread
Olive oil
Sumac
Sesame seeds
Salt

Method:

Wash the fresh kale, removing the leaves from the main stem, and cut or chop into small, bite sized pieces.  Spin or pat the kale as dry (doesn’t have to be completely dry).  Put the kale into a large bowl, pour the juice of one lemon on top, sprinkle the salt, pepper, and sumac on top, and mix it all up very well.  The lemon juice and salt will soften or “cook” the kale and make it easier to eat.  Let the kale/lemon juice/spice bowl sit while you prep the other ingredients.

For the pita:  Preheat oven to 400 degrees F. Tear three large pitas into small pieces (like you’d see with pita chips you’d buy at a store).  Toss them in a large bowl with a drizzle of olive oil, some sumac, sesame seeds, and salt & pepper.  Spread the pieces out evenly on a large baking sheet.  Bake in the pre-heated oven for 5 minutes.  They burn quickly after that, so be sure to keep an eye on them in case they need to come out early.

Once the rest of the ingredients have been chopped, sliced, and prepped, mix them in the big bowl with the kale. Serve with pita chips crumbled over top.

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