Jerusalem Spinach Salad

3 Dec

Jerusalem spinach saladAfter a weekend of gorging, I thought everyone might be ready for a lighter recipe!

This recipe is adapted (very slightly) from one in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. It’s easy and delicious.

The book is absolutely gorgeous and would make an excellent gift or look good on a coffee table. Many of the recipes are interesting, although some of the ingredients may be difficult to find in the United States. We’re lucky to live in an area with a large Middle Eastern population, so I had no problem finding pita or sumac powder. I didn’t have any chile flakes (which are easy enough to find) so I used cayenne pepper, about half as much as the recipe calls for.

Ingredients:

1 Tbs. white vinegar
½ medium red onion, thinly sliced
¼ lb. pitted dates
¼ cup olive oil
2 small pitas (or one large one) roughly torn into 1½-inch pieces
½ cup unsalted almonds, coarsely chopped
2 tsp. sumac
½ tsp. chile flakes
5 oz. (half a standard-sized package) baby spinach
2 Tbs. lemon juice
Salt

Directions:

Put the vinegar, onions and dates in a small bowl. Add a pinch of salt and mix well with your hands. Allow to marinate for 20 minutes, then drain out any residual vinegar and discard.

Heat the 3 Tbs. olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 4 to 6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chile flakes and ¼ tsp. salt. Set aside to cool.

Just before serving, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining 1 Tbs. olive oil, the lemon juice and another pinch of salt.

Serves 4

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One Response to “Jerusalem Spinach Salad”

  1. Nick Van Zanten December 3, 2013 at 7:53 pm #

    I just ordered the book for Sara, can’t wait; but Amazon says I have too.

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