Exploring the Intersection of Food, Culture and Identity
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Tangy Middle Eastern Salad

by the hyphenated chef

This salad is tangy and sweet at the same time and perfectly offsets grilled or roasted meats as well as yougurt-based dishes.

Time: 15 minutes
Active Time: 15 minutes
Makes: 8 cups

8 cups assorted greens, such as romaine, arugula, frisee
½ cup chopped kalamata olives
½ cup chopped dates
1 clementine, peeled, sectioned and pitted
½ cup coarsely chopped pecans or walnuts
Dressing:
1 tablespoon chopped shallot
4 tablespoons olive oil
3 tablespoons pomegranate red wine vinegar (or plain red wine vineagar)
4 tablespoons date molasses
1 teaspoon pomegranate molasses
½ teaspoon freshly ground pepper
pinch salt
Wash and tear greens, and dry thoroughly. Toss greens with olives, dates, Clementine and nuts, reserving some for garnish.

Dressing: combine all ingredients in a mini food processor and process until emulsified.

Toss dressing into the salad. Garnish with reserved olives, dates, Clementine and nuts. 

Serve with: Zatar Chicken, Kibbe Lebaneyeh

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1 comment

1 Goodbye Pomegranate Molasses, Hello Dates… — The Hyphenated Chef { 03.29.10 at 5:07 am }

[...] basting sauces. And just to prove it, I’m referring you back to my knock-out recipe for my Tangy Middle Eastern Salad (date molasses in the dressing). Look for it in Middle Eastern groceries — cuz it ain’t [...]