Fatoosh (Salad)
Yield: 1 salad
· 3 oz. romaine, cut
· 4 oz. Roma tomato, cut into ½ inch chunks
· 4 oz. cucumber, cut into ½ inch chunks
· 2 oz. radishes, sliced
· 1 oz. green bell pepper, thinly sliced
· 2 tbsp. mint, chopped
· 2 tbsp. parsley, chopped
· 2 tbsp. green onion, chopped
· 20 sumac croutons
· 1 oz. lemon pomegranate dressing
Place all ingredients in a mixing bowl and toss with dressing, making sure to coat thoroughly. Place in a salad bowl and serve.
Sumac Croutons
· 1 loaf country bread
· 2 tbsp. extra virgin olive oil
· 1 tsp. sumac
Cut bread into ½ inch by ½ inch cubes. Let bread dry out if too soft prior to coating with olive oil. Toss bread cubes in olive oil, then sprinkle sumac over cubes to coat. Place on sheet pan and place in 350 degree oven for 3-5 minutes, until crisp but still soft inside. Let cool and store in container with no lid.
Lemon Pomegranate Dressing
· 2 tbsp. fresh garlic, chopped
· 2 tbsp. sumac
· ½ cup pomegranate molasses
· ½ cup lemon juice
· 1 cup extra virgin olive oil
· 4 tsp. kosher salt
Place all ingredients except olive oil in food processor and blend. While blending, slowly stream olive oil in to emulsify.
Tahini Frozen Yogurt
· 3 cups Greek yogurt
· 1 cup sugar
· 1 cup tahini
· ½ tsp. salt
· Honey caramel to taste
Combine all ingredients and let chill. Place in a frozen ice cream maker bowl and churn for 15 minutes. Place in metal pan and cover with plastic wrap. Store in freezer. When ready to serve, drizzle with honey caramel.
Honey Caramel
· ¾ cup honey
· ¼ cup heavy cream
· 1 tbsp. butter
· ½ tsp. vanilla
· ½ tsp. salt
Over medium heat, combine honey and cream in a saucepan. Stir frequently until mixture has reached 238 degrees. Remove from heat and add butter, vanilla and salt. Place in container to cool and serve on top of tahini frozen yogurt.
Marinated White Bean Salad
· 1 pound white beans, soaked and cooked
· 1 cup water
· 2 cups vegetable stock
· 8 oz. Roma tomatoes, diced and drained
· 6 oz. cucumbers, deseeded and diced
· 2 oz. parsley, finely chopped
· 2 tbsp. mint, finely chopped
· 2 oz. green onions, finely chopped
· 2 tbsp. cilantro, finely chopped
· 6 oz. red bell peppers, diced
· ¼ cup extra virgin olive oil
· ¼ cup lemon juice
· 1 tsp. kosher salt
· ¾ tsp. black pepper
Place beans in water and vegetable stock over medium heat. Cook beans until tender. Drain and rinse beans, allowing to cool. In a large mixing bowl, add all vegetables and herbs. Add beans and gently mix. Add remaining ingredients and mix until incorporated.
