Fall Adventure 2014

Image from here.

Green Fattoush Salad With Mint Vinaigrette

Image and recipe from here.

Green Fattoush Salad With Mint Vinaigrette

Total Time: 20 minutes Serves: 4

• 3 small Persian cucumbers or 1 English cucumber, sliced into ¼-inch rounds
• 1 avocado, peeled, seeded and cut into ½-inch cubes
• ⅔ cup roughly chopped fresh mint, plus 10 whole leaves
• ⅔ cup roughly chopped fresh parsley
• 3 cups arugula
• 2 cups watercress
• ¾ cup crumbled feta
• ¼ cup lemon juice
• ½ teaspoon mustard
• ½ tablespoon honey
• Salt
• ½ clove garlic, chopped
• ½ cup olive oil
• 1 cup toasted, broken lavash or other flatbread
• ¼ teaspoon sumac, optional

1. In a large salad bowl, toss cucumbers, avocado, chopped mint, parsley, arugula and watercress together. Gently toss in feta.

2. Make mint vinaigrette: In a blender or food processor, purée whole mint leaves with lemon juice, mustard, honey, a pinch of salt and garlic until smooth. With motor running, slowly drizzle in oil and process until emulsified. Season to taste with extra salt.

3. Toss salad with just enough vinaigrette to lightly coat and flavor. Toss in lavash pieces and sprinkle sumac over top, if using. Serve immediately.

"All the Light We Cannot See" by Anthony Doerr

Amazon options here. 

New York Times review here.