Early Spring Green Fattoush with Sumac Vinaigrette

Early Spring Green Fattoush with Sumac Vinaigrette

Serves 2-4

For the Sumac Vinaigrette

1 teaspoon sumac
1 tablespoon honey 
2 teaspoons hot water 
1 clove garlic, grated 
2 tablespoons lemon juice 
1 tablespoon white wine or red wine vinegar 
¼ cup olive oil 

In a small bowl or jar, whisk together sumac, honey, and hot water. Let sit for 10 minutes. Whisk in garlic, lemon juice, vinegar, and a big pinch of salt. Slowly whisk in olive oil. 

For the Salad 

2 slices sourdough, toasted and cut into 1” cubes 
5 ounces lettuce (butter, baby gem, mesclun mix, etc.) 
1 big handful mint leaves 
1 big handful parsley leaves 
4 green onions, cut thin on the bias 
4 radishes, very thinly sliced into rounds 
2 ounces feta, crumbled 
1 handful sunflower or pea shoots 
1 big pinch of salt 
2 tablespoons Pickled Shallots (in the recipe archives as part of our Lion’s Mane Tacos)
2 tablespoons sunflower seeds, toasted 
2 tablespoons sesame seeds, toasted 

Combine all ingredients in a large bowl and toss to combine. Add desired amount of dressing and toss. Enjoy immediately. 

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