Baby Spinach Salad with Dates and Almonds

Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.

Ingredients

• 1 tablespoon wine vinegar
• ½ medium red onion, thinly sliced
• 3 ½ ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise
• Salt
• 2 tablespoons unsalted butter (30 grams)
• 2 tablespoons olive oil, divided
• 2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
• ½ cup whole unsalted almonds (75 grams), coarsely chopped
• 2 teaspoons sumac
• ½ teaspoon chile flakes
• 5 to 6 ounces baby spinach leaves (150 grams)
• 2 tablespoons freshly squeezed lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    376 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 8 grams protein; 16 milligrams cholesterol; 143 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
2. Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
3. When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

30 minutes