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.

Serves six.

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)

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