SUMMER SALAD WITH HERBS AND PITA CRISPS

SUMMER SALAD WITH HERBS AND PITA CRISPS image

Yield 4

Number Of Ingredients 14

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6 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated garlic
2 pita breads, each split into 2 rounds
Kosher salt
Pepper
1/2 pound haricots verts, green beans or wax beans, trimmed
1 mint sprig plus 2 cups chopped mint
2 tablespoons fresh lemon juice
1 shallot, minced
1 Kirby cucumber, chopped
6 cups packed chopped baby romaine (6 ounces)
2 cups parsley leaves
12 multicolored cherry tomatoes, halved
1 cup sunflower sprouts or chopped purslane

Steps:

Preheat the oven to 375Â°. In a small bowl, mix the 6 tablespoons of olive oil with the garlic. Brush the pita with 2 tablespoons of the garlic oil. Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big crisps. Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes. Drain and chill in a bowl of ice water. Drain and pat dry; halve the beans crosswise. Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig. In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper. Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.