Fattoush salad is a Levantine Cuisine classic, which is made with toasted pieces of flat bread. Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham, which covers a large area of the Eastern Mediterranean.
Waste not want not
Just because food may be past its best by date, doesn’t mean it can’t be used in a creative and delicious way. There are a good few dishes which use stale bread out there including Italian favourite, panzanella salad.
Our Culinary Manager, Carlos, got thinking about how you might use the bits of tortilla chips at the bottom of the bag that are not big enough for dipping, but still delicious.
A flexible recipe
Don’t go out of your way to find the same ingredients, use what you have in your fridge. As long as they are fresh and you like them, the salad will turn out great. As a guide, it’s good to have some leaves, some harder veg that will add texture, a few herbs to add aroma, and some stronger ingredients like olives, anchovies or pomegranate seeds to add little pockets of flavour.
This salad can pair up with anything else you want to eat it with. The recipe and method are below, and if you fancy a step-by-step guide, scroll down and you can see our Culinary Manager, Carlos, talk you through how to make this awesome salad. Enjoy!
This recipe yields about four salad portions
For the salad mix:
• About 150-200g or a couple of bags or punnets of your preferred fresh leaves.
• A handful of green pitted olives, torn in half with your hands.
• A handful of sliced radishes, if possible with its fresh leaves on.
• ¼ of a small red onion, thinly sliced.
• ½ a lemon, thinly sliced.
• 3 sprigs of mint.
• 3 sprigs of fresh coriander.
• 2 or 3 mini cucumbers, sliced.
For the toppings:
• Some more mint and coriander leaves.
• 4 tablespoons of crumbles aged feta cheese.
• The leftover bits of tortilla chips at the bottom of the bag.
For the vinaigrette:
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of roasted sesame oil
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of sweet rice vinegar
• ½ teaspoon of German or Dijon Mustard
• ½ teaspoon of Salt, or to taste
For the salad:
• When you are washing the fresh leaves and fresh herbs in a bowl full of water, add ice and let them rest in the ice cold water for about 15-30min for the leaves to get crisp and awake.
• Dry the leaves and tear them in smaller pieces if they are too big.
• Pick the mint leaves and discard the stems.
• Run your knife through the coriander and mint once roughly to cut them in smaller bits.
• In a bowl, add the lettuce leaves, some of the aromatic fresh herbs and the rest of ingredients for the salad
For the vinaigrette:
• Add all the ingredients in a jar and shake well. Taste and adjust the salt to your liking. Keep in mind you want it to be on the salty salt, as it’s meant to season the salad
• Pour some of the vinaigrette over the salad and toss delicately with your hands or with utensils. Eat a piece and taste if it needs more. It’s always possible to add more, but never take away. Once it tastes good for you, serve it in 4 plates, or keep it in the bowl if are serving family style
• Finish with some feta crumbled over the salad, the tortilla chip pieces and the rest of the herbs. Serve right away
If your supply of Blanco Niño tortilla chips is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop.