| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tried |
6 |
Servings |
INGREDIENTS
| 2 |
sm |
Pita Bread Rounds |
| 10 |
tb |
Extra Virgin Olive Oil |
| 1 |
|
Clove Garlic; Peeled |
| 3 |
tb |
Or More Lemon Juice |
|
|
Salt And Freshly Ground Black Pepper |
| 2 |
md |
Cucumbers; Peeled And Seeded |
| 2 |
sm |
Hearts Of Romaine Lettuce; Coarsely Chopped |
| 3 |
tb |
Fresh Mint Leaves; Coarsely Chopped |
| 3 |
tb |
Fresh Parsley; coarsely chopped |
INSTRUCTIONS
Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open
pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil, then place
in a single layer on a baking sheet, and toast until crisp, about 5
minutes. Remove from oven and cool.
Rub a large salad bowl with garlic clove and discard. Combine lemon juice
and 8 Tbsp. olive oil in a bowl. Season dressing with salt and pepper and
set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add
pita crisps and toss gently; serve immediately.
Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italy's
panzanella) is a favorite throughout Syria.
Recipe by: Saveur Magazine
Posted to MC-Recipe Digest V1 #985 by Suzy Wert <SuzyWert@aol.com> on Jan
5, 1998
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