Years ago, a dear French cousin uprooted her young adult life in Lyon to come stateside to look after my newborn. The celebration of Elise’ first birthday in NYC is a particularly fond memory. The birthday wish was simple…..Lebanese food. Coming from Lyon – widely considered the cradle of haute cuisine along the Rhone river in France – her request puzzled me at first. I would have bet money a fancy dinner anywhere on the UES in the 60s (French restaurant central) would suit. So aiming to please, the entire family – baby and all – headed out to Byblos NYC for amazing mezze, kebabs, baba ghannouj, taboule and za’atar pies. This is the evening that I fell in love with fattoush salad and sumac. This bright, crunchy, lemony salad with a tangy sumac cumin vinaigrette dotted with crisp pita bites just sings. The purple-ish, red sumac is a zingy Middle Eastern spice full of flavor and sooooo worth trying. Everytime I want to re-experience this joyful event – how we noshed on mezze after mezze plate and sang along with the piano man to every single song – I whip up this version of fattoush salad and transport myself back in time.
Happy Birthday Elise!
Recipe for Lebanese Fattoush Salad
1 head of romaine lettuce, chopped
2-3 large tomatoes, chopped
1 cucumber, peeled and chopped
8 radishes, halved
4 pitas, toasted and broken into pieces
2 Tbsp parsley, chopped
2 Tbsp mint, chopped
Sumac Cumin Vinaigrette
6 Tbps Olive Oil
2 tsp sumac
1 tsp cumin
1/2 cup lemon juice
zest of one lemon
1 clove of garlic, minced
salt and pepper to taste
Combine all salad ingredients and toss with vinaigrette. Garnish with extra sumac.
Bon Appetit!
Lynn Cardin
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