I actually wanted to make BLT sandwiches for dinner, but had so sandwich-suitable bread in the kitchen. I did have a bag of pita chips left over from an event earlier in the week, so I decided to use them as the base for a fattoush salad. The devilled eggs are definitely a non-traditional garnish as is the addition of bacon.
The fattoush formula is very adaptable to whatever's in the pantry. It's a great "sponge" for bits of leftover cooked and raw vegetables. I like the pita to be about 1/3 of the total salad, but you should feel free to find your own perfect ratio of pita to vegetables.
No recipe today, just a guide:
For each person you're serving, combine in a large bowl:
- 2 handfuls of torn lettuce leaves
- 1/2 cup of coarsely chopped tomato
- 1-2 slices of cooked bacon
- a few slices of very thinly sliced onion
- 1-2 handfuls pita chips, crushed lightly
Dress generously (the chips will soak up a lot of dressing) with a lemon or red wine vinegar-based vinaigrette. Season with salt and pepper.
This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from Arrowhead Farm, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is here.