August 2019

For those of you that know of Fattoush salad, you should enjoy this version based on the Pita Jungle restaurant. For those of you who have not tasted Fattoush Salad it is a Middle Eastern/Mediterranean dish and you are in for a treat!!!

The light delicate flavor of Lentil Fattoush, with its lemon viniagrette is the perfect summer afternoon or evening meal. Great Frogs Vintners white is a delicious choice, chilled of course! If you are fortunate enough to still have a bottle of the recent vintage of Great Frogs Rosé you may decide that too is an excellent choice.

LENTIL FATTOUSH SALAD

Ingredients:

For the lentils & rice:

1 cup brown bastmati rice, cooked

1 cup black or beluga lentils or brown, cooked

2 tablespoons olive oil

1 bay leaf

For the carmelized onions:

4 large onions

2 tablespoons olive oil

salt to taste

For the salad:

2 cups chopped romaine lettuce, you may use greens of your choice.

1/2 red onion, sliced

1 or 2 cucumbers (any variety), chopped

1/2 -1 cup cherry or grape Tomatoes, halved

For the lemon vinaigrette:

3 TBSP olive oil

1/2 teaspoon lemon zest

1/2 lemon, juiced, (4 TBSP)

1-1/2 sumac spice (optional, this is a Middle Eastern/Mediterranean spice)

2 TBSP Red wine Vinegar, add more according to taste.

salt and pepper to taste

Method:

Prepare the rice according to the package directions. Add bay leaf and lentils and prepare according to package directions.

Carmelize the onions by browning them in a skillet with a little olive oil on medium low heat. its better to cook them at this temperature to avoid burning.

Whisk together the olive oil, lemon zest, lemon juice, red wine vinegar, salt and pepper, and sumac seasoning if you have it.

Place rice and lentils in a large bowl and toss with vinaigrette. taste and add salt, pepper and more red wine vinegar to taste.

Place the lettuce on plates. Place lentils and rice on the bed of lettuce and top with cucumbers, tomatoes and carmelized onions. Serve with Pita chips if desired.

Notes

I find the rice works best cooked ahead of time and cooled a bit or made a little firm so as not to be mushy.