Lebanese Fattoush

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 lettuce leaves, chopped
• 3 cabbage leaves, chopped
• 2 small radishes, minced
• 1 medium cucumber, diced
• 1 red bell pepper, minced
• 1 carrot, shredded
• 1/4 cup sweet corn kernels
• 1 large tomato, finely diced
• 1 small onion, sliced thin
• 2 large cloves garlic, crushed
• 12 sprigs parsley, minced
• 12 mint leaves, minced
• 1/4 cup olive oil
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup pomegranate syrup
• 2 (6 inch) pita bread rounds (optional)
• 2 cups vegetable oil for frying (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the lettuce and cabbage leaves. Mince the radishes, red bell pepper, parsley and mint. Dice the cucumber and tomato, shred the carrot, and thinly slice the onion.

2. Soak the sliced onion in a bowl of cold water for 10 minutes to mellow its bite, then drain well.

3. Whisk the olive oil, pomegranate syrup and crushed garlic together in a small bowl to make the dressing.

4. In a large bowl, combine the lettuce, cabbage, radishes, cucumber, bell pepper, carrot, corn, tomato, onion, parsley and mint.

5. If using the pita, heat the vegetable oil in a deep skillet to 350°F (177°C). Cut the pita rounds into bite-sized pieces and fry in batches until golden, about 1 to 2 minutes, then drain on paper towels.

6. Pour the dressing over the vegetables and toss well to coat evenly.

7. Refrigerate the salad for 20 minutes so the flavors blend.

8. Just before serving, add the fried pita pieces and toss gently. Sprinkle with pomegranate seeds if using.