Monday, November 14, 2016

1010. Zaatar Caesar Salad

Zaatar caesar salad was something I came across a picture of on social media. I haven't been able to get it out of my mind, not have I been able to find a recipe for it, so I decided to experiment. Conclusion: success! I avoided anchovies in the dressing since people tend to get squirmish at the thought, plus if the dressing were to stay overnight, the fishy smell and taste would be overwhelming.
Zaatar croutons are made from Lebanese pita bread, and although you could use crunchy romaine lettuce, I opted for a softer European lettuce. The corn is also completely non-authentic, but I thought it lent a nice sweetness and brightness to the salad.


1 head European lettuce
1 cup canned corn kernels
1 large pita
3 Tbsp olive oil
1 Tbsp zaatar
125g parmesan stick, shaved

For the dressing:
2 cloves garlic
1 tsp salt & pepper
2 tsp dijon mustard
2 Tbsp mayonnaise
1 Tbsp vinegar
1/2 cup olive oil
1 Tbsp lemon juice


Cut the pita into 1-inch squares, drizzle with 3 tablespoons olive oil, and sprinkle with the zaatar. Toss to coat, the toast in a single layer in a 350F oven for 10-12 minutes until crispy and golden. Set aside until completely cooled.
In the serving dish, layer the lettuce leaves to cover the base of the plate. Arrange the corn kernels, shalved parmesan, and cooked zaatar croutons over the surface.
To make the dressing, pound the garlic and salt using a pestle and mortar into a paste. Whisk in the pepper, mayonnaire, and mustard. Slowly drizzling in the olive oil, continue to whisk until you have a thick, rich dressing. Stir in the fresh lemon juice.
Dress the salad just before serving.

صحة و عافية

No comments: