Spinach salad with dates, almonds and sumac pita croutons
This is another winning Ottolenghi recipe. This salad marries red onions, dates, and spinach with toasted almonds and pita chips dusted in sumak.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 red onion, very thinly sliced
- 1/2 pound medjool dates, pitted and sliced lengthwise into quarters
- 2 1/2 T white wine vinegar
- Maldon sea salt
- 3 T unsalted butter, divided
- 4T olive oil, divided
- 1 cup blanched slivered almonds
- 4 slices pita bread, torn into bite-sized piecs
- 1 1/2 T sumac
- 3/4 t crushed red pepper flakes
- 10 ounces (2 packages) baby spinach
- Juice from 1/2 lemon
Instructions
- Put onion, dates, vinegar and a pinch of salt in a small bowl. Use your hands to mix well. Let sit for 20 minutes.
- Heat 1 T butter and 1 T olive oil in a pan. Add almonds and toast, stirring so they do not burn. When they are nicely browned, remove and set on a paper towel.
- Heat remaining butter and 1 T olive oil in same pan. Add pita pieces and cook until brown and crunchy, about 5 minutes. Stir to prevent burning. Turn off heat. Add almonds back to pan and season with sumac, red pepper flakes and 1/4 t salt.
- Combine spinach with the onions, dates, almonds and pita. Toss with lemon juice and remaining 2 T olive oil.