Tasteful, not wasteful...Celery Leaf Fattoush recipe from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy (May 2016, Da Capo Lifelong Books, an imprint of Perseus Books, LLC) by Sherri Brooks Vinton.
Celery Leaf Fattoush
This riff on the Middle Eastern pita bread salad uses celery leaves instead of flat-leaf parsley and puts stale pita to good use, too—double happiness. It’s a salad that begs for additions so feel free to throw in any extras that appeal—some cooked veg or meat, chicken, or fish, a few beans, or some nice, tangy cheese, such as feta or goat, would make this salad a meal.
Makes 4 servings
1 (9-inch) or 2 (4-inch) stale pita breads
1/4 cup plus 1 tablespoon olive oil
Zest and juice of 1 lemon (about 1/4 cup)
Salt and freshly ground black pepper
2 tomatoes, seeds removed, chopped
1 English cucumber or 2 Persian cucumbers, seeded and diced
1 small red onion or shallot, diced, rinsed under cold water, and drained
1 cup celery leaves, chopped
3/4 cup fresh mint, minced
2 cups chopped lettuce, such as iceberg or romaine
2 cups meal-maker additions, such as cooked veg or meat, chicken, or fish,
cooked beans, or feta or goat cheese (optional)
Chop or break the bread into bite-size pieces. Over medium heat, toast the pita in a medium-size sauté pan that has been coated with 1 tablespoon of the olive oil. Set aside.
In a small bowl, whisk together the remaining 1/4 cup of olive oil, lemon zest and juice, and a pinch of salt and pepper. Set aside.
In a large bowl, combine the toasted pita pieces and remaining ingredients. Toss with the dressing, adjust the seasoning, and set aside for 5 to 10 minutes to allow the flavors to combine. Toss again and serve.
• Can be made up to 2 hours ahead and refrigerated
Toast it with Marocha Papaya Cocktail from Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.
The party girl drink!
Keep your stomach and your appetite in check with Torta de Carnitas recipe by Roberto Santibanez from Bread, 'Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them' (Kyle Books, October 2012) by Nick Malgieri...
After a winter hiatus since northern European Edinburgh piece, 10 Do's and Don'ts return by traveling south to Athens as in Athens, Greece not Georgia. We owe this guided tour of Athens to Alexandra Stratou.
Alexandra is the author of Cooking with Loula, Greek Recipes from my Family to Yours (Artisan Books/ May 3, 2016). She self-published the original edition of Cooking with Loula, called Cooking to Share after a Kickstarter campaign in 2013).
Do’s and Don’ts Athens By Alexandra Stratou
Take one of the thematic city tours with Big Olive to learn more about Greek art, architecture, literature, history, cuisine and contemporary culture on foot.
Go to the Varvakios market to scope out their fresh fish, meat, and vegetables, and then have lunch at Diporto, one of the most epic restaurants in town. Just look for the unmarked restaurant with two doors and a fixed menu of tomato salad, chickpeas, and fish.
Go to the temple of Poseidon in Sounio around sunset; life will pause for you to marvel in the beauty.
Buy a souvlaki from Kostas, eat a koulouri (round sesame bread with a hole in it) in the street, and order the lamb chops at Elias in Thissio.
Visit the Acropolis Museum and the Cycladic Museum to get your dose of the ultimate ancient Greek cultural achievements. For some early 20th century Greek art, visit the Ghika’s exhibition at Benaki Museum and explore the contemporary art scene at the Eleftheria Tseliou Gallery.
Watch a performance at the Odeon of Herodes Atticus – the seats are decidedly uncomfortable, but how many times in your life will you watch a performance in such an ancient and beautiful place?
Sit at a coffee shop for hours watching passers by. Simply enjoy it.
Say “hi” to Stamatis at Ellinika Kaloudia and take a piece of Greece home with you, in the form of honey, nuts, cheese, wine, or olive oil.
Don’t come to Athens for a day, come for four and really get to know it!
Don’t take a cab from the airport. Go to syntagma with the train or X95 and then take a cab from there to get you where you are going. If you do take a cab make sure the driver turns the meter on and pay exactly what is written on the meter.
Don’t worry, you are not alone: everybody speaks English and is willing to help you.
Don’t feel obliged to buy flowers from gypsies or give money to beggars.
Don’t be deceived by the chaotic façade of Athens, explore the small streets of the city and don’t be afraid to get lost.
Don’t shy away from drinking the local tsipouro you may be offered free before a meal. It is super strong; sip it, don’t down it!
Don’t think that because you are in Athens you are confined to the city. Go on a day trip to Hydra, take a two-hour bus ride to Sounio along the coast, visit a vineyard thirty minutes away (Papagiannakos), climb a mountain.
Don’t be lured into the tourist traps; treat Athens as you would your own city. Don’t take the easy choice in terms of restaurants because you will likely end up eating the worst version of Greek food and that would make me sad.
Don’t venture to the neighbourhood of Monastiraki. Take a long walk around Plaka, instead!
This is only a taste of Athens—there is so much more for you to discover!
Thanks Alexandra for sharing your 10 Do's and Don'ts as Athens celebrates Greek Orthodox Easter...
(* Illustrations, top to bottom, Staicase from Big Olive Walks Facebook page, Kostas Souvlaki from Why Athens, Logo of Benaki Museum from their Facebook page, outdoor movie theater Cine Thissio from their site, Papagiannakos vineyard from their site, Kiki de Grece wine bar from their Facebook page)