Phoenician Caesar Salad Recipe

Inspired by Sitti

Time30m

Serves4

Kale, manchego cheese, toasted pita, extra-virgin olive oil, za'atar, Aleppo pepper, grilled lemon, with garlic-anchovy dressing

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Ingredients

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1
Prepare the Pita Chips
Preheat the oven to 375°F (190°C). Toss the pita triangles with 1 tablespoon of olive oil, za'atar, and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy. Let cool.
2
Make the Dressing
In a bowl, whisk together 2 tablespoons of extra-virgin olive oil, minced garlic (1-2 cloves), anchovy paste (1 teaspoon), and a pinch of salt and pepper. Adjust to taste.
3
Assemble the Salad
In a large bowl, combine the chopped kale, grated manchego cheese, and the pita chips. Drizzle with the garlic-anchovy dressing and toss well to combine.
4
Serve with Grilled Lemon
Serve the salad topped with grilled lemon wedges and a sprinkle of Aleppo pepper for added heat.