Spinach, Date and Almond Salad

Name: Spinach, Date and Almond Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Israeli
Ingredients: Spinach: 125 g; Red onion: 1/2 pcs; Pita bread: 100 g; Dates: 100 g; Almond: 75 g; Butter: 30 g; Extra Virgin olive oil: 2 tbsp; Chili flakes: 1/2 tsp; Lemon juice: 2 tbsp; White wine vinegar 5%: 1 tbsp; Salt: to taste

Features:

Cuisine:

Israeli

25 min
Serves 4
Easy

Ingredients

125 g Spinach
fresh
1/2 pcs Red onion
100 g Pita bread
yesterday's
100 g Dates
Medjool
75 g Almond
whole unpeeled
30 g Butter
2 tbsp Extra Virgin olive oil
1/2 tsp Chili flakes
2 tbsp Lemon juice
1 tbsp White wine vinegar 5%
to taste Salt

Directions

I’m posting this recipe on New Year’s Eve. I know it’s not a traditional food for a holiday dinner, but you might want to try something different this time. If you do, check out Lentil Salad with Spinach, Apples & Pomegranate.

If you are reading it late, I highly recommend you try it in any season. A wonderful combination of crispy toasted pita and almonds, fresh spinach, gooey, sour-sweet dates, and marinated onion.

This spinach, date and almond salad comes from Jerusalem, the cookbook by Yotam Ottolenghi.

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Steps

1 Done 20 min	Marinate dates and onion Cut the onion into thin semi-circles. Pit the dates and cut into strips. Put the onion and dates in a bowl, add a pinch of salt and 1 tablespoon of vinegar, mix with your hands and leave to marinate for 20 min. Drain the liquid, if any.
2 Done 5 min	Toast pitas and almonds Roughly torn the pitas into medium-sized chunks. Coarsely chop the almonds. Heat butter and 1 tablespoon of olive oil in a frying pan. Add the almonds and pitas and cook over medium heat for about 5-6 min until the pita is crunchy and almonds and golden brown. Stir constantly to avoid burning. Mix in ½ teaspoon of salt and chili flakes. Transfer to a plate to cool.
3 Done 5 min	toss Toss right before serving to keep the pita and almonds crispy otherwise they will wet through and get soft. When you are ready to serve, toss the spinach leaves, onion, dates, almonds and pita in a large bowl. Dress with lemon juice and olive oil, add salt to taste. Serve immediately.