You might know Oakland chef Reem Assil from her Arabic bakery, Reem's California. Or you might know her as a James Beard Award semifinalist. Either way, her new restaurant, Dyafa, is the name on everyone's lips—it's a place where you instantly feel at home (hence the name, which means "hospitality" in Arabic) and, of course, are well fed.
Here, fattoush salad pops with a zingy pomegranate vinaigrette and crunchy pita squares for a salad even non-vegetable lovers will love.
Recipe adapted from Reem Assil, Dyafa, Oakland CA
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
For the Pomegranate Vinaigrette:
1 garlic clove, minced
¼ cup lemon juice (from 2 lemons)
2 tablespoons pomegranate molasses
Scant cup olive oil
Salt and pepper, to taste
For the Salad:
4 pieces Arabic bread (pita), cut into squares
2 bunches Little Gem lettuce, chopped
1 bunch arugula
1 bunch purslane, leaves only (if available)
1 bunch flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
5 radishes, thinly sliced
2 cups cherry tomatoes
3 Persian cucumbers, sliced thinly into half circles
1 small red onion, sliced thinly
1 pomegranate, seeded (if available)
Pomegranate vinaigrette, to taste
1 to 2 tablespoons sumac
1. Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.
2. Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
3. Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
4. Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.