Fattoush-y Salad with Labne and Za’atar Vinaigrette - Botanica

Name: Fattoush-y Salad with Labne and Za’atar Vinaigrette - Botanica
Cuisine: African
Ingredients: Labne; 1¾ cups plain yogurt (preferably sheep’s milk); Sea salt; 2 medium cloves garlic, grated or minced; 2 teaspoons lemon juice; Drizzle of olive oil; 2 tablespoons sherry vinegar; 2 tablespoons lemon juice; 1 tablespoon runny honey; 2 tablespoons za’atar; 2 teaspoons sumac; 1 teaspoon salt; ½ cup olive oil; 2 Persian cucumbers, 1 whole and 1 cut into uneven jewels; 12 asparagus spears, woody ends trimmed off; 1 red onion, quartered length-wise with some of the root left on each piece; 1-2 summer squash, quartered lengthwise; 24 snap peas, 16 whole and 8 sliced on the bias; Olive oil; Sea salt; 2 thick slices of delicious bread (we use a cornmeal focaccia), enough for 2 cups of croutons; 2 tablespoons sumac; ½ head fennel, shaved thinly on mandolin; 2 scallions, sliced thinly on the bias; 1 firm-but-flavorful peach or nectarine, cut in eighths; 4 breakfast or easter egg radishes, thinly sliced; 1 cup dill leaves (torn or chopped so ½-inch sprigs remain); 1 cup mint leaves; 1 cup parsley leaves; A big handful of pea tendrils

Fattoush-y Salad with Labne and Za’atar Vinaigrette - Botanica

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