For ➍2 loaves pita bread
extra virgin olive oil
½ ts sumac, more for later
salt & pepper
1 heart of Romaine lettuce, chopped
1 (seedless)cucumber, chopped
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
lime vinaigrette:
1½ lime, juice of
7 cl extra virgin olive oil
salt & pepper
1 ts ground sumac
¼ ts ground cinnamon
scant ¼ ts ground allspice
Toast the pita bread in your toaster oven until it is crisp but not browned.
Heat 3 tbs of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ ts of sumac. Remove the pita chips from the heat and place on paper towels to drain.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.
Dress the salad with the vinaigrette and toss lightly.
Add the pita chips (and another generous pinch of sumac, if you like) and toss one more time.
Heat 3 tbs of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ ts of sumac. Remove the pita chips from the heat and place on paper towels to drain.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.
Dress the salad with the vinaigrette and toss lightly.
Add the pita chips (and another generous pinch of sumac, if you like) and toss one more time.
