There are a few things more exciting to me than experiencing the creation of a successful recipe I’ve never made before involving a food I’ve never eaten, but this is pretty high on the list. I should have known I would like rhubarb given that its classic pairing is with strawberries. I also should have surmised that I would love the famous tang that this vegetable is known for, but making something for the first time is always risky and I was cautiously optimistic. (I felt similar apprehension with my first attempt at persimmon, which I paired with a ham sandwich.)
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I know what you’re thinking . . . a salad? I need a recipe for a salad? If you’ve ever had a great fattoush salad in a restaurant, you were probably surprised to discover that despite its resemblance to a romaine salad, there was something. . . different. You know how to prepare a salad without anyone’s help, let alone a food blogger or even a glossy like Bon Appetit or ex-Gourmet, but this salad is noteworthy because of some key ingredients: chicory, za’atar, dried mint, and some baked pita chips along with a zingy dressing.
This recipe is Olive’s remix of a longstanding family favorite. Since he’s worked on developing and testing it a few times now before we felt it was blog worthy, I thought it only fair that he present the recipe.
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A bright and tangy flavor pyramid
what?
This pyramid of fresh za’atar* tastes as holy as it looks. Native to the Middle East, the name refers to both the thyme leaves and the tangy and zesty spice blend. The first time I had za’atar, it came in its toasted version on a fresh thick pita, a comfort food for Olive, who grew up with a pita in each cheek and each pocket. Olive has a penchant for eating this staple spice on stretchy, paper-thin pita.
where?
There are as many za’atar mixes as there are grannies picking the leaves off the land in their native regions throughout the Levant. Like Turkish baharat, curry, and garam masala, every cook has their own “secret” mixture. The za’atar blend is most commonly a combination of dried thyme leaves (different from American thyme), sumac (another spice worthy of its own post), sesame seeds, and salt.
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I love Thai cooking, in particular Esan Thai cuisine. Its flavor profile of spicy, sweet, salty and sour inspires me as I contemplate new recipes. I’d say my fascination with Thai cuisine lead me to include among my 2010 foodie resolutions learning more about Mexican cuisine and its various chili peppers. The world of “hot” cuisine seems to encourage fusion experimentation, and I’m happy to report that in this case, the cuisine culture clash works.
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If you were wondering what happened to me during the last two weeks, Olive and I escaped city life with a trip to the SouthWest for a much needed change of landscape and to visit with an old friend and his family (Hi Scott, Anne and Katie!). New York City has its charms and we’re spoiled by all the options here but the aching winter weather drove me and Olive bonkers. Arizona to the rescue. Exploring and hiking in the deserts and mountains was just what the doctor ordered.
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