Fattoush dressings, like many other Mid-East dressings are loose with a higher acid to oil ratio than French influenced vinaigrettes. There are many, many variations, just as the salad itself varies from place to place. The main difference between v.1 and v.2 is the addition of pomegranate molasses. This brings a deep flavor that has a haunting/addictive tart and almost smoky note to it. Some brands have a little caramel added, and this will lend a little sweetness and a little more of the smoky note. Look for Mid-East and Cortas brands. The latter is tarter.
INGREDIENTS:
1 small to medium clove garlic, grated with a ginger grater or Microplane to a paste
2-4 teaspoons pomegranate molasses, or to taste*
3 ounces lemon juice
5 ounces olive oil, or as needed for balance
1-3 teaspoons sumac powder, or to taste
Salt and pepper to taste
METHOD:
Put the garlic and salt and pepper into non-reactive bowl. Add one teaspoon pomegranate molasses and stir in. Add the lemon juice and stir. Add the sumac and stir. Allow the flavors to marry 5-10 minutes. Taste. Add more pomegranate molasses if you wish. Whisk in the oil.
The dressing will separate, so shake well or stir just before using.
Chef’s Notes: * Pomegranate molasses is a versatile ingredient that can be found in specialty shops and many grocery stores now. Use it in dressings, as a marinade, or use it in a sauté with lamb, cream, and scads of mint.
Yield: Around 1 cup dressing
Source: Chef Andrew E Cohen
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