“Apple on Crackers,” 8 1/2” X 6 1/2 ” , letterpress on hand made vegetable papyrus printed with soy inks, 2009

Hagner, Dirk

Fattoush Salad

Serves 6 as a side dish
3/4 cup vine-ripened cherry tomatoes, halved
3/4 cup English cucumber, peeled, seeded and diced in 1/4 inch cubes
1/4 cup thinly sliced red onions (about 1/2 of a small red onion)
1/4 cup finely chopped parsley (about 1/2 bunch)
1/4 cup finely chopped mint (about 1/2 bunch)
6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand
2 pieces of pita bread 2/3 cup sheep’s milk feta cheese
1/4 cup pitted Kalamata olives (about 12 olives)
1 teaspoon finely chopped garlic (about 1-2 cloves) 1/4 cup freshly squeezed lemon juice 3/4 teaspoon
toasted and freshly ground cumin (see below) 2 ounces olive oil 5 ounces extra virgin olive oil Salt and
freshly ground black pepper.
To make the pita chips, preheat oven to 350˚. Trim edges off of the pita, keeping a circle shape, so that the
pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately
12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway
through baking. Set aside and cool. Break the chips into large pieces.
To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light
brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in
a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic,
lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous
amount of salt and black pepper. Set aside.
To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the
vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the
salad among 6 chilled salad plates. Toss pita chips on salads and serve immediately.
• It’s best to use only romaine salad hearts
• Use good sheep’s milk feta cheese
• Use freshly squeezed lemon juice
• Use fresh cumin seeds, not powdered cumin
• Buy Kalamata olives with pits, then pit them yourself