2 large or 4 small rounds of pita bread
½ cup olive oil, plus extra for brushing the pita
⅓ cup lemon juice
1 teaspoon sea salt or kosher salt
2 cloves garlic, peeled and minced
1 teaspoon Dijon mustard
8 cups torn or wide-cut ribbons of romaine lettuce
4 scallions, white and tender green parts, thinly sliced
1 cucumber, peeled, seeded and cut into large dice
20 cherry tomatoes, halved
½ cup coarsely chopped fresh flat-leaf parsley
½ cup coarsely chopped fresh mint
½ bunch radishes, thinly sliced
1½ teaspoons ground sumac
Ground black pepper
Heat the oven to 350 degrees. Put the pita breads on a baking sheet, brush them evenly with olive oil, then toast for 10-12 minutes, or until crisp. Remove from the oven and let cool completely.
In a large serving bowl, whisk together the lemon juice, salt, garlic and mustard. Whisk in the ½ cup of olive oil.
Add the lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes. Toss the salad with 1 teaspoon of the sumac and a few generous grinds of pepper. Crumble the pita into irregular pieces that are slightly larger than bite-size and gently toss until the pieces of pita are coated with the dressing. Sprinkle the salad with the remaining ½ teaspoon of sumac and serve.
Nutrition values per serving: 320 calories, 25 g fat (3.5 g saturated), 21 g carbohydrate, 3 g fiber, 5 g sugar, 4 g protein, 0 cholesterol, 470 mg sodium.
Adapted from "My Paris Kitchen" by David Lebovitz (Ten Speed Press, 2014)