Fattoush With Escarole, Parsley, And Sumac

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James Beard

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Ingredients

2 tablespoons finely minced red onions or shallots

1 tablespoon sherry vinegar

2 scant teaspoons blood orange juice

1/2 teaspoon of Dijon mustard

Pinch sugar

Salt and pepper to taste

1/4 cup extra virgin olive oil

2 cups shredded romaine lettuce or escarole

1 head endive, finely shredded

1/2 cup finely diced golden beets

1/2 cup of cauliflower florets

1/4 cup pomegranate seeds

1/4 cup finely minced green bell pepper

1 tablespoon chopped dill

1 tablespoon chopped mint

1 tablespoon chopped parsley

1 cup toasted pita chips, crushed

2 blood oranges, sectioned into supremes

1 teaspoon sumac

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