BABY SPINACH SALAD WITH DATES AND ALMONDS
Provided by: Yotam Ottolenghi
Yield: Serves 4
Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4–6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool.
When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
BABY SPINACH SALAD WITH DATES AND ALMONDS RECIPE – NYT COOKING
Provided by: Julia Moskin
Total time: 30 minutes
Yield: 4 to 6 servings
|1 tablespoon wine vinegar|
|1/2 medium red onion, thinly sliced|
|3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise|
|2 tablespoons unsalted butter (30 grams)|
|2 tablespoons olive oil, divided|
|2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces|
|1/2 cup whole unsalted almonds (75 grams), coarsely chopped|
|2 teaspoons sumac|
|1/2 teaspoon chile flakes|
|5 to 6 ounces baby spinach leaves (150 grams)|
|2 tablespoons freshly squeezed lemon juice|
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
@context http//schema.org, Calories 232, UnsaturatedFatContent 11 grams, CarbohydrateContent 23 grams, FatContent 15 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 4 grams, SodiumContent 209 milligrams, SugarContent 12 grams, TransFatContent 0 grams