Romaine Heart Fattoush Salad

Serves: 6
Total Time: 20 min.

INGREDIENTS

3 pita breads, torn into 1-inch pieces
3/4 c olive oil, divided
1 clove garlic
1/4 c fresh squeezed lemon juice, from about 2 lemons
2 T heavy cream
3 romaine hearts or 1 1/2 whole heads romaine, chopped
1/2 red onion, thinly sliced
3 persian cucumbers, sliced into thin rounds
1 pint cherry tomatoes, cut in half
1/2 c flat-leaf parsley leaves
1/2 c crumbled feta cheese
1/4 c mint leaves
kosher salt and fresh ground pepper to taste 

Preparation:

Preheat the oven to 400. Place the pita on a baking sheet and pour 1/4 c olive oil over. Toss with your hands until pita is evenly coated. Bake until golden and crispy, about 20 minutes, stirring once about halfway through. Remove from oven and set aside to cool.

Mince the garlic clove, then sprinkle with a pinch of kosher salt. Alternating between smashing with the side of your knife and chopping, make the garlic into a paste. Transfer to a small mixing bowl and whisk in lemon juice, olive oil, cream and 1/4 t salt.

Combine all ingredients in a large bowl and pour dressing over, tossing to combine. Taste for seasoning and add fresh ground pepper and salt to taste.