Directions
- 1Thinly slice romaine lettuce and place in a bowl.
- 2Thinly slice radishes using a mandoline and sprinkle on top of the lettuce.
- 3Slice Persian cucumbers in half, then into small pieces, and add them to the bowl.
- 4Cut red bell pepper into small pieces and add them to the bowl.
- 5Slice cherry tomatoes in half and add them to the bowl.
- 6Add green onion to the bowl.
- 7Chop fresh mint and add to the bowl.
- 8Chop fresh parsley and add to the bowl.
- 9Prepare the dressing: Combine 1 part lemon juice, 3 parts olive oil, a heavy pinch of salt, and 1 part pomegranate molasses.
- 10Thinly slice the pita bread into small pieces and fry in hot olive oil until golden brown; season with za'atar.
- 11Dress the salad with the dressing and gently toss.
- 12Finish by adding crispy pita chips and dried mint.
- 13Drizzle with pomegranate molasses and serve.
Ingredients
- 1 head romaine lettuce
- 3 pieces radishes
- 4 pieces Persian cucumbers
- 1 piece red bell pepper
- 1 cup cherry tomatoes
- 1 handful green onion
- 1 handful fresh mint
- 1 handful fresh parsley
- 1 part freshly squeezed lemon juice
- 3 parts olive oil
- 1 heavy pinch salt
- 1 part pomegranate molasses
- 1 piece pita bread
- 1 pinch za'atar
Equipment
knifemandolinebowlmeasuring cupolive oil bottlegraterjarfrying pan
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