Photo by Erin Gleeson

Ingredients:

  • 2 tablespoons finely minced red onions or shallots
  • 1 tablespoon sherry vinegar
  • 2 scant teaspoons blood orange juice
  • 1/2 teaspoon of Dijon mustard
  • Pinch sugar
  • Salt and pepper to taste
  • 1/4 cup extra virgin olive oil
  • 2 cups shredded romaine lettuce or escarole
  • 1 head endive, finely shredded
  • 1/2 cup finely diced golden beets
  • 1/2 cup of cauliflower florets
  • 1/4 cup pomegranate seeds
  • 1/4 cup finely minced green bell pepper
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  • 1 cup toasted pita chips, crushed
  • 2 blood oranges, sectioned into supremes
  • 1 teaspoon sumac

This recipe contains: Wheat

Recipe notes: To supreme a citrus fruit, use a knife to cut off the top and bottom of the fruit. Standing the fruit on one end, use a paring knife to remove the peel, working your way around the whole fruit. Cut between the flesh and the membrane to separate the segments from the fruit.

RECIPE

Fattoush with Escarole, Parsley, and Sumac

Ana Sortun

Oleana and Sofra Bakery and Café, Cambridge, MA

Fattoush is a traditional Middle Eastern bread salad made with toasted or day-old pita. A sprinkle of sumac adds some tartness to this version from JBF Award winner Ana Sortun.

Yield: 4 servings

Method:

To make the vinaigrette, mix together the onions or shallots, sherry vinegar, blood orange juice, mustard, and sugar. Season with salt and pepper to taste and let stand for 6 minutes. Whisk in the olive oil and set aside.

In a large bowl, combine the shredded lettuce, endive, beets, cauliflower, pomegranate seeds, green bell pepper, and herbs. Season to taste with salt and pepper. Add the crushed pita chips and vinaigrette, stirring to coat the pita and vegetables. Let stand for 5 minutes.

To serve, divide the salad among 4 bowls; garnish with blood orange sections and sprinkle with sumac.