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Anchovy Fattoush Salad

Anchovy Fattoush Salad

Anchovy Fattoush Salad

Anchovy fattoush salad.

Fattoush is a delicious salad that gets a lot of flavor from sumac, a crimson-colored spice that’s prominent in Middle Eastern cooking. I’ve given this fattoush a creamier Caesar-style dressing that I just love with the brightness of mint and the spiciness of jalapeño.

Serves | 4 to 6 |

Pita Crisps

  • 1 piece pita bread
  • 1 tsp za’atar

  •  1 tsp olive oil

Fattoush Salad

  • 1 tsp anchovy paste
  • 1 egg yolk

  • juice of ½ a lemon

  • ¼ cup olive oil

  • 1½ cups halved cherry tomatoes

  • 1½ cups finely diced cucumber

  • ½ cup finely diced red bell pepper

  • 1 tsp finely diced jalapeño

  • 1 Tbsp roughly chopped fresh mint

  • 1 tsp sumac

  • 1 tsp roughly chopped garlic

  • ½ tsp dried dill

  • pita crisps (recipe below)

  • salt and freshly ground black pepper, to taste

Preparation – Pita Crisps | Preheat oven to 350°F. Rub pita with za’atar and olive oil. Place on a sheet pan and bake until toasted, with a cracker consistency, about 10 to 15 minutes. Let cool. Once cool, crack pita into small bite-sized pieces.

Preparation – Fattoush Salad | In a large mixing bowl, whisk together anchovy paste, egg yolk and lemon juice, then slowly drizzle in olive oil until you have a thick consistency. Add all remaining ingredients except pita crisps and toss to combine. Sprinkle pita crisps over top and season with additional salt and pepper to taste. Serve.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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