Photo: Jen Causey"This will convert anyone who thinks salads are boring," says chefMadeline Sperling. “It works great as a side dish, but it is also hearty enough to be a meal on its own with the addition of grilled chicken or shrimp.““The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” adds the executive chef atZou Zou’s restaurant in New York CityMake it ahead through step 3, then add the pita when you’re ready to serve.IngredientsIngredient Checklist2 (6-in.) pita rounds, split into 4 thin rounds½ cup plus ¼ cup extra-virgin olive oil, divided, plus more for drizzling1 ½ teaspoons kosher salt¼ cup champagne vinegar1 tablespoon fresh lemon juice (from 1 lemon)2 teaspoons pomegranate molasses2 teaspoons sumac, plus more for garnish1 small garlic clove, grated (1 teaspoon)½ cup roughly chopped or torn mixed fresh herbs (cilantro, parsley, mint and/or basil)4 cups thinly sliced red cabbage¾ cup matchstick-cut Honeycrisp apple (from 1 apple)¾ cup matchstick-cut jicama¾ cup dried apricots, cut into thin strips½ cup pecans, toasted and roughly chopped¼ cup sliced red onion¼ cup labnehDirectionsInstructions ChecklistStep 1Preheat oven to 350°. Brush pita rounds with ¼ cup of the oil, and sprinkle with ½ teaspoon of the salt. Place pita on a baking sheet lined with aluminum foil. Toast in preheated oven until crisp and golden, 11 to 13 minutes, flipping halfway through cook time. Remove from oven; set aside to cool.Step 2While pita is toasting, whisk together vinegar, lemon juice, molasses, sumac, garlic, remaining ½ cup oil and 1 teaspoon salt in a medium bowl.Step 3Reserve about 1 tablespoon herbs for serving. Toss remaining herbs, cabbage, apple, jicama, apricots, pecans and onion together in a large bowl. Add ¼ cup of the sumac vinaigrette; toss to coat. Save remaining dressing for another use.Step 4Spoon labneh into serving bowl, and spread into a circle; add salad to serving bowl. Break pita crisps into large jagged pieces; add to salad, and gently toss to incorporate. Drizzle with more olive oil; sprinkle with a pinch of sumac and reserved herbs.Tips"The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” says Sperling. Make it ahead through step 3, then add the pita when you’re ready to serve.
Photo: Jen Causey
“This will convert anyone who thinks salads are boring,” says chefMadeline Sperling. “It works great as a side dish, but it is also hearty enough to be a meal on its own with the addition of grilled chicken or shrimp.““The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” adds the executive chef atZou Zou’s restaurant in New York CityMake it ahead through step 3, then add the pita when you’re ready to serve.IngredientsIngredient Checklist2 (6-in.) pita rounds, split into 4 thin rounds½ cup plus ¼ cup extra-virgin olive oil, divided, plus more for drizzling1 ½ teaspoons kosher salt¼ cup champagne vinegar1 tablespoon fresh lemon juice (from 1 lemon)2 teaspoons pomegranate molasses2 teaspoons sumac, plus more for garnish1 small garlic clove, grated (1 teaspoon)½ cup roughly chopped or torn mixed fresh herbs (cilantro, parsley, mint and/or basil)4 cups thinly sliced red cabbage¾ cup matchstick-cut Honeycrisp apple (from 1 apple)¾ cup matchstick-cut jicama¾ cup dried apricots, cut into thin strips½ cup pecans, toasted and roughly chopped¼ cup sliced red onion¼ cup labnehDirectionsInstructions ChecklistStep 1Preheat oven to 350°. Brush pita rounds with ¼ cup of the oil, and sprinkle with ½ teaspoon of the salt. Place pita on a baking sheet lined with aluminum foil. Toast in preheated oven until crisp and golden, 11 to 13 minutes, flipping halfway through cook time. Remove from oven; set aside to cool.Step 2While pita is toasting, whisk together vinegar, lemon juice, molasses, sumac, garlic, remaining ½ cup oil and 1 teaspoon salt in a medium bowl.Step 3Reserve about 1 tablespoon herbs for serving. Toss remaining herbs, cabbage, apple, jicama, apricots, pecans and onion together in a large bowl. Add ¼ cup of the sumac vinaigrette; toss to coat. Save remaining dressing for another use.Step 4Spoon labneh into serving bowl, and spread into a circle; add salad to serving bowl. Break pita crisps into large jagged pieces; add to salad, and gently toss to incorporate. Drizzle with more olive oil; sprinkle with a pinch of sumac and reserved herbs.Tips"The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” says Sperling. Make it ahead through step 3, then add the pita when you’re ready to serve.
“This will convert anyone who thinks salads are boring,” says chefMadeline Sperling. “It works great as a side dish, but it is also hearty enough to be a meal on its own with the addition of grilled chicken or shrimp.”
“The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” adds the executive chef atZou Zou’s restaurant in New York CityMake it ahead through step 3, then add the pita when you’re ready to serve.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
“The cabbage won’t wilt like lettuce once it is dressed, so this is a great salad for a party,” says Sperling. Make it ahead through step 3, then add the pita when you’re ready to serve.
source: people.com
