Scan this QR Code to follow PureWow on Snapchat!
PureWow
Sumac and Fennel Fattoush
Sumac and Fennel Fattoush
Photo: Nico Schinco/Styling: Eden Grinshpan

Chef Eden Grinshpan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently stopped by our test kitchen to ask us a very important question: “Don’t you just love great, crunchy pita chips?”

Our answer, of course, was yes, yes, a thousand times, yes. So she whipped up this sumac and fennel fattoush recipe, a salad made with—you guessed it—homemade pita chips.

She showed us that DIYing our favorite snack food is actually really darn easy: All you have to do is chop up store-bought pita bread, toss the pieces in plenty of olive oil, season them with salt and bake them for about 15 minutes. Voilà: You have an ideal base for fresh herbs, shaved fennel and a sprinkling of sumac—a tart, berry-like spice that adds a gorgeous pop of red color.

PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.

RELATED: Pomegranate-Sumac Chicken with Roasted Carrots

4 servings

Fattoush

2 pitas, roughly chopped

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3 cups baby kale

1 bulb of fennel, shaved on a mandoline

½ red onion, shaved on a mandoline

¼ cup fresh basil leaves

¼ cup fresh mint leaves

¼ cup fresh parsley leaves

Vinaigrette

3 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

1 teaspoon lemon juice

1 teaspoon sumac, plus more for garnishing

½ teaspoon honey

Kosher salt and freshly ground black pepper

1. Make the Fattoush: Preheat the oven to 350°F. On a rimmed baking sheet, toss the pitas with the olive oil and salt. Bake, tossing a couple times, until golden and crispy, 13 to 15 minutes.

2. Meanwhile, toss together the kale, fennel, onion, basil, mint and parsley. Arrange on a platter and garnish with sumac.

3. Make the Vinaigrette: Whisk together the olive oil, red wine vinegar, lemon juice, sumac and honey; season with salt and pepper to taste. Drizzle the dressing over the fattoush and garnish with the pita chips and additional sumac.

Fattoush

182 calories

11g fat

19g carbs

4g protein

3g sugars

Vinaigrette

93 calories

10g fat

1g carbs

0g protein

1g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (15):

From Around The Web