Ingredients
- 4 hearts of romaine chopped
- 6 vine-ripened tomatoes, cut into eighths
- 1 1/2 european cucumber, halved horizontally and sliced
- 7 radishes, halved and sliced
- 1 small white onion, sliced julienne
- 50 mint leaves, chopped roughly
- 50 parsley leaves, chopped roughly
- 1 package of pita bread cut in 2-inch squares
- 4 cup canola oil, for frying
For salad dressing
- 4 hearts of romaine chopped
- 6 vine-ripened tomatoes, cut into eighths
- 1 1/2 european cucumber, halved horizontally and sliced
- 7 radishes, halved and sliced
- 1 small white onion, sliced julienne
- 50 mint leaves, chopped roughly
- 50 parsley leaves, chopped roughly
- 1 package of pita bread cut in 2-inch squares
- 4 cup canola oil, for frying
- 1/4 cup cold-pressed extra-virgin olive oil
- 7 tablespoon lemon juice
- 4 clove garlic, minced fine
- 4 tablespoon ground sumac
Preparation
Baking Directions:
Place 2-inch pita squares into hot oil.
Let stand 30 seconds or until golden brown.
Remove from oil and drain in a strainer.
In a bowl combine romaine, tomatoes, cucumber, mint, parsley, radishes and onion.
In a separate small bowl, whisk together olive oil, garlic, sumac, lemon, season to taste with salt and pepper.
Drizzle over the salad mixture and toss.
Garnish with the fried pita bread.
