Spinach salad with dates, almonds and sumac pita croutons
This is another winning Ottolenghi recipe. This salad marries red onions, dates, and spinach with toasted almonds and pita chips dusted in sumak.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Spatula
- Paper towel
- Serving platter
Ingredients
- 1 red onion, very thinly sliced
- 1/2 pound medjool dates, pitted and sliced lengthwise into quarters
- 2 1/2 T white wine vinegar
- Maldon sea salt
- 3 T unsalted butter, divided
- 4T olive oil, divided
- 1 cup blanched slivered almonds
- 4 slices pita bread, torn into bite-sized piecs
- 1 1/2 T sumac
- 3/4 t crushed red pepper flakes
- 10 ounces (2 packages) baby spinach
- Juice from 1/2 lemon
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