Tangy Middle Eastern Salad
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
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
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