Micah Wexler is the chef and co-owner of Mezze in West Hollywood. This week on Good Food he talks to Evan about his greatest arsenal in the kitchen – his spice cabinet. This recipe uses Sumac – a wild berry with a lemony flavor – in the vinaigrette to add a unique kick to the classic fatoush salad. Keep reading for the recipe for his Fatoush Salad with Sumac Vinaigrette and if you want to hear Micah discuss some of his favorite spices check out this outtake about Baharat.
Fatoush Salad with Sumac Vinaigrette
For the salad:
4 heads Lettuce, Baby Gem
4 heads Oak lettuce, red baby
2 heads Frisee
2 each Cucumber, persian
2 each Tomato, heirloom
10 each Radish, assorted colors
10 sprigs Purslane
2 each Pita bread
1) The lettuces in this salad are merely a suggestion. There should be a mix of 3 or 4 different kinds of lettuce; whatever is seasonal or available at the farmers market works best.
2) Wash and dry the lettuce and cut into smaller pieces.
3) Tear pita into bite size pieces and fry in vegetable oil until golden. Set aside.
4) Slice cucumbers and radish thin and cut tomatoes into chunks. Combine all ingredients, season with sea salt and dress with sumac vinaigrette.
For the vinaigrette:
1) Combine extra virgin olive oil, lemon juice, pomegranate molasses and sumac in a bowl and whisk thoroughly.