May 2, 2014 • Nancy Wolfson-Moche

Fattoush: an Arabic word for a Levantine bread salad made from toasted or fried pieces of pita combined with mixed greens and other vegetables. Fattoush includes different vegetables and herbs according to season and taste. It is a mosaic, a puzzle, an exciting composition from which to launch the day.


serves 4


10-12 spinach leaves

10 frisée leaves

12-14 dandelion leaves

3 pink radishes

3 scallions

sprig of dill

1 teaspoon sumac

juice of two lemons

1 teaspoon ume plum paste

1 Tablespoon tahini

1 large pita bread, fried in olive oil and cut into triangular sections

Process Wash the greens, radishes, scallions and dill well, separately. Chop each ingredient into tiny pieces.


Combine all the ingredients in a medium to large glass or ceramic bowl (you could also use stainless steel, but I prefer the former). Sprinkle sumac over the salad.


Combine the lemon juice, ume plum paste and tahini in a small mixing bowl; pour it over the fattoush salad. Mix well. Serve in individual bowls with a piece of fried pita bread.

©Nancy Wolfson-Moche 2014


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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
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