Ingredients
Units
Scale
- 2 cloves garlic
- 1/4 cup neutral oil (canola/vegetable/avocado)
- 3 Tbsp sumac spice
- 1/2 lemon fresh squeezed lemon juice
- 1 tsp kosher salt
- 2 heads romaine lettuce (about 4 cups)
- 1/2 sliced English cucumber (or 2 small Persian cucumbers)
- 1 small bunch Italian parsley, chopped
- 1 small pepper, chopped
- 10 leaves mint, chopped
- 5 bunch scallions, chopped (green and white parts)
- 5-6 small radishes, sliced
- 2 large thin pita rounds, seperated (toasted, see instructions)
- purslane leaves (if you have available)
Instructions
- In a large bowl, using a mortar, smash your garlic until finely minced.
- Add in your sumac, oil, salt and lemon juice, whisk.
- Add in your chopped romaine lettuce, begin layering your other chopped veggies.
- Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
- Once ready to eat, mix to incorporate dressing. Enjoy!