Ottolenghi’s Spinach, Date & Almond Salad

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Hi everyone! I’m sorry the blog went dark last week, but I had a good reason. I was on vacation! Like, just 2 adults and 0 kids vacation. I think prior to this it has been 6yrs or so since I’ve had an adult only vacation. It was nice, but I missed my big babies and my pups.

Now that I’m back to reality. It’s back to grocery shopping, cooking and meal prepping. This salad is one of my favorite salads. The flavor combinations in here are amazing! The texture is on point as well. Perhaps it’s the seasoning or the toasted pita bread that sets it off. I’m not sure, but it’s amazing!

For this recipe I slightly adapted it from Ottolenghi’s cookbook: Jerusalem, which I highly recommend if you are looking for veggie heavy, flavor packed recipes. There are meat and dessert recipes in the cookbook as well. So, far everything I have tried of his I absolutely love! Fair warning though – some of his recipes can be labor intensive, but the end results are always phenomenal.

This salad has a sweet, yet tangy flavor with a slight spiciness to it. The dates give it the sweet vibes and the quick pickled onions and dressing give it a bit of a bite. This is a match made in heaven to me. Top it off with the seasoning blend and I’m in salad heaven.

Ingredients

Salad Base:

  • 1 T white wine vinegar
  • 1/2 medium size red onion, sliced thin
  • 1/2 Cup pitted Medjool dates, sliced into quarters lengthwise
  • 2 T unsalted butter or ghee
  • 2 T olive oil
  • 2 small pitas torn into roughly 1 to 1.5 inch pieces
  • 1/2 Cup sliced unsalted almonds
  • 2 tsp sumac
  • 1/2 tsp red pepper flakes
  • 5oz baby spinach
  • 2 T fresh lemon juice
  • 1/4 tsp plus 2 pinches of salt, divided

Directions

  1. Put the vinegar, onion, and dates in a small bowl. Sprinkle the salt over the onions and dates and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard. Onions should has softened up by this point.
  2. Meanwhile, heat the butter or ghee and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring the entire time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
  3. 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, *the remaining olive oil, the lemon juice, and another pinch of salt*. Taste for seasoning and serve immediately.

*Dressing alternative: The olive oil and lemon juice works great on this salad, but when in a pinch I use balsamic vinaigrette and it compliments the flavors very well.

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3 thoughts on “Ottolenghi’s Spinach, Date & Almond Salad

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