By Rosey O'Brien

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

Ingredients

0 servings

Labne

1 ¾ cupsplain yogurt

preferably sheep’s milk

sea salt

2 clovesgarlic

medium, grated or minced

2 teaspoonslemon juice

olive oil

2 tablespoonssherry vinegar

2 tablespoonslemon juice

1 tablespoonrunny honey

2 tablespoonsza’atar

2 teaspoonssumac

1 teaspoonsalt

½ cupolive oil

2Persian cucumbers

1 whole and 1 cut into uneven jewels

12asparagus spears

woody ends trimmed off

1red onion

quartered length-wise with some of the root left on each piece

1summer squash

quartered lengthwise

24snap peas

16 whole and 8 sliced on the bias

olive oil

sea salt

2 slicesbread

thick, delicious, we use a cornmeal focaccia, enough for 2 cups of croutons

2 tablespoonssumac

0.5 headfennel

shaved thinly on mandolin

2scallions

sliced thinly on the bias

1peach

firm-but-flavorful, or nectarine, cut in eighths

4breakfast radishes

or easter egg, thinly sliced

1 cupdill leaves

torn or chopped so 1/2-inch sprigs remain

1 cupmint leaves

1 cupparsley leaves

pea tendrils

big

purslane

big

Labne

1 ¾ cupsplain yogurt

preferably sheep’s milk

sea salt

2 clovesgarlic

medium, grated or minced

2 teaspoonslemon juice

olive oil

2 tablespoonssherry vinegar

2 tablespoonslemon juice

1 tablespoonrunny honey

2 tablespoonsza’atar

2 teaspoonssumac

1 teaspoonsalt

½ cupolive oil

2Persian cucumbers

1 whole and 1 cut into uneven jewels

12asparagus spears

woody ends trimmed off

1red onion

quartered length-wise with some of the root left on each piece

1summer squash

quartered lengthwise

24snap peas

16 whole and 8 sliced on the bias

olive oil

sea salt

2 slicesbread

thick, delicious, we use a cornmeal focaccia, enough for 2 cups of croutons

2 tablespoonssumac

0.5 headfennel

shaved thinly on mandolin

2scallions

sliced thinly on the bias

1peach

firm-but-flavorful, or nectarine, cut in eighths

4breakfast radishes

or easter egg, thinly sliced

1 cupdill leaves

torn or chopped so 1/2-inch sprigs remain

1 cupmint leaves

1 cupparsley leaves

pea tendrils

big

purslane

big

Instructions