Name: Lemon Za’atar Salad
Ingredients: 25 g sumac; 10 g pink peppercorns (also a sumac!); 5 g tbsp dried oregano; 40 g dried thyme leaves; 5 g dried marjoram; 10 g coriander seeds; 7 g dried spearmint; 5 g dried peppermint; 10 g black peppercorns; 100 g raw white sesame seeds; Focaccia, 2-3 thin slices per serving; Olive oil; Salt and pepper; ½ cup matchstick-cut vegetables, such as hakurei turnips, colorful radishes, beets, etc.; Preserved Lemon dressing*; ¼ cup parsley leaves, fresh; ¼ cup mint, fresh; A handful of salad greens per serving; ¼ cup thinly sliced scallions; Goat cheese; 4 ½ oz preserved lemon, chopped; 2 ½ tbsp fresh lemon juice; 2 ½ tbsp honey; 1 1/3 tbsp Dijon mustard; 12 oz canola oil; 6 oz extra-virgin olive oil

Description

The homemade Za’atar spice blend is unforgettable.

Ingredients

Scale

For the Za’atar Spice Blend:

25 g sumac
10 g pink peppercorns (also a sumac!)
5 g tbsp dried oregano
40 g dried thyme leaves
5 g dried marjoram
10 g coriander seeds
7 g dried spearmint
5 g dried peppermint
10 g black peppercorns
100 g raw white sesame seeds

For the Salad:

Focaccia, 2-3 thin slices per serving
Olive oil
Salt and pepper
½ cup matchstick-cut vegetables, such as hakurei turnips, colorful radishes, beets, etc.
Preserved Lemon dressing*
¼ cup parsley leaves, fresh
¼ cup mint, fresh
A handful of salad greens per serving
¼ cup thinly sliced scallions
Goat cheese

*For the Preserved Lemon Dressing:

4 ½ oz preserved lemon, chopped
2 ½ tbsp fresh lemon juice
2 ½ tbsp honey
1 1/3 tbsp Dijon mustard
12 oz canola oil
6 oz extra-virgin olive oil

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Instructions

Mix together all of the spice blend ingredients, except for the sesame seeds.
Run all of the spices through a spice mill until a little finer than typical ground pepper. Some of the dry herbs will come out almost the same as they started and that’s okay!
Combine the milled spices with the sesame seeds. Mix well–you won’t need all of the spice blend for this recipe so store any leftovers in a sealed container in the freezer.
To make the croutons, lay the focaccia slices on a baking tray lined with parchment. Drizzle with olive oil, a sprinkle of salt, and then coat lightly with the za’atar spice blend. Toast in the oven until golden brown.
To assemble the salad, in a large mixing bowl, add the croutons, shaved vegetables and coat the ingredients well with the dressing, paying special attention to ensure the croutons soak up the dressing, without becoming soggy.
Add the herbs, salad greens, and scallions. Season with salt and more za’atar spice. Mix until incorporated. Adjust the salt or any of the other components.
Season goat cheese with za’atar and a drizzle of olive oil. Plate the salad individually or in a serving bowl and then top with dollops of seasoned goat cheese over the top.