Shards of toasted pita yield just a touch of their crunchy edge when they meet the lemony dressing in this salad. Loaded with fresh herbs and crisp lettuce, this salad ups the ante for crouton lovers everywhere.
One 6-inch whole wheat pita bread with pocket
2 Tablespoons fresh lemon juice
½ teaspoon finely grated lemon zest (use your Microplane!)
Salt and freshly ground black pepper to taste
2 Tablespoons extra virgin olive oil
½ large head romaine lettuce, leaves torn into bite size pieces (about 5 cups lightly packed)
½ cup chopped fresh flat leaf parsley
¼ cup chopped fresh chives
¼ cup chopped fresh mint
½ large cucumber, cut in half lengthwise, seeded and thinly sliced into half moons
½ pint grape tomatoes, cut in half
Heat oven to 375F. Split the pita into 2 rounds and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes. Allow the pita to cool and break into bite size pieces. Set aside.
In a small bowl, whisk together the lemon juice, lemon zest, salt and pepper. Add the oil and whisk to incorporate.
Toss the lettuce, parsley, chives, mint, cucumber and tomatoes together in a large serving bowl. Just before serving, add the pita and dressing to the salad. Toss well to coat and serve. Serves 4.
Recipe courtesy of Chef Bev Shaffer