Recipe by Sharon123
This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.
Top Review by zeldaz51
I have the Jerusalam cookbook (highly recommend it), and made this salad from the cookbook. It's a VERY good salad, I will also be making it again. Opening the dates to pit them, we discovered that they can sometimes have black mold inside. This was a good lesson for us to always open them to check! Only one had it, but I wouldn't want to be the one that ate it. I also let the date/vinegar/onion mixture longer than called for, and it was just fine. The sumac-coated pita chips are the highlight of this salad, but all the flavors work wonderfully together. I am no big fan of raw spinach salads, but I'd eat this one just about any day.
- 1 tablespoon white wine vinegar (or try malt or cider vinegar)
- 1⁄2 medium onion, thinly sliced
- 3 1⁄2 ounces pitted medjool dates, quartered lengthwise (100g)
- 2 tablespoons unsalted butter (30g)
- 2 tablespoons olive oil
- 2 small pita bread, roughly torn into 1 1/2-inch pieces
- 1⁄2 cup whole unsalted almonds, coarsely chopped (75g)
- 2 teaspoons sumac
- 1⁄2 teaspoon red pepper flakes
- 5 ounces baby spinach leaves (150g)
- 2 tablespoons fresh lemon juice
Directions See How It's Made
- Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
- Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
- When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.