I love this salad because unlike most of the Ottolenghi recipes, it takes little to no time to make. Pick the ingredients for this up on your way home from work and throw it together quickly for a quick dinner. I guarantee it’s better than a boring romaine/tomato/cucumber salad. You’ll have to find sumac spice to make this – I found mine at an ethnic grocery store on Main St. Before cooking Ottolenghi recipes, I was pretty unfamiliar with sumac but I’ve grown to love the lemony bright ingredient. It’s apparently a dried, ground berry. Who knew!
- White wine vinegar
- Red onion, thinly sliced
- Pitted Medjool dates, quartered
- Olive oil
- Chopped almonds
- Chile flakes
- Baby spinach
- Lemon juice
- Marinate the onion and dates in the vinegar and some salt.
- In a pan, heat the butter and olive oil. Add the almonds and pita pieces, and cook till toasty and crunchy. When done, add the chile flakes and some salt.
- To serve, combine all ingredients.