| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Cucumber; peeled and cut into |
|
|
; 1/4-inch dice |
| 1 1/2 |
lg |
Pita loaves; (preferably |
|
|
; Mediterranean-style |
|
|
; pocketless), cut |
|
|
; into 3/4-inch |
|
|
; pieces (7-inch) |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Fresh lemon juice; or to taste |
| 1 |
|
Garlic clove; minced |
| 1/2 |
|
Red bell pepper; cut into 1/4-inch |
|
|
; dice |
| 1 |
|
Tomato; chopped fine |
| 2 |
tb |
Finely chopped fresh mint leaves or 2; crumbled, plus |
|
|
; teaspoons dried, fresh mint sprigs |
|
|
; for garnish |
|
|
Inner leaves of romaine; rinsed and spun dry |
|
|
; for garnish |
INSTRUCTIONS
In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20
minutes, and pat it dry. While the cucumber is draining, in a baking pan
bake the pita pieces in the middle of a preheated 325F.oven, shaking the
pan occasionally, for 18 to 20 minutes, or until they are golden brown and
crisp, and let them cool slightly.
In a large bowl whisk together the oil, the lemon juice, the garlic, and
the salt and pepper to taste, whisking until the dressing is emulsified,
stir in the bell pepper, the tomato, the scallion, the parsley, the chopped
mint, the pita pieces, the cucumber, and more salt and pepper to taste, and
toss the salad to combine it well. Transfer the salad to a platter and
garnish it with the romaine and the mint sprigs.
Serves 2.
Gourmet July 1991
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