Fattoush Salad with Orange Dukkah Dressing Gluten-Free Recipe

This riff on the Middle Eastern classic featuring tomato, cucumber, and other vegetables tossed with pita croutons includes homemade dukkah spice and GF naan. You can sub store-bought dukkah and gluten-free bagel chips, both available at well-stocked grocers. But trust us— homemade dukkah is easy to make and more than worth the minimal effort to make this gluten free recipe.

Fattoush Salad with Orange Dukkah Dressing Gluten-Free Recipe

Servings 4

Ingredients

  • 1/3 cup olive oil, grapeseed oil, or avocado oil
  • 3 tablespoons fresh orange juice
  • 1 small clove garlic, pressed
  • 1 teaspoon kosher salt
  • 2 teaspoons Dukkah Spice (see below)
  • 1 head romaine lettuce, chopped into bite-size pieces
  • 1 English cucumber, sliced very thin
  • 1/2 cup very thinly sliced red onion
  • 2 cups Naan Chips or gluten-free bagel chips
  • 1 cup cherry tomatoes, halved
  • 1/2 cup coarsely chopped mint leaves
  • 1/2 cup coarsely chopped cilantro leaves
  • Freshly ground pepper

Instructions

  1. In a jar with a tight-fitting lid, combine the olive oil, orange juice, garlic, salt, and 1 teaspoon of the dukkah. Close the lid and shake vigorously until emulsified.
  2. In a large salad bowl, combine the lettuce, cucumber, onion, chips, tomatoes, mint, and cilantro. Drizzle the dressing over the salad and toss to combine. Sprinkle with the remaining 1 teaspoon dukkah and a few grinds of pepper and serve.

Dukkah Spice

MAKES ABOUT 1/2 CUP This spectacular mélange of flavors is an excellent addition to salads, avocado toast, eggs, roasted vegetables, and soup. Store it in an airtight container in the refrigerator for up to 6 months.

Ingredients

  • 3 tablespoons raw unsalted pistachios
  • 1 tablespoon raw unsalted pine nuts
  • 2 tablespoons raw sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. In a large, dry skillet over medium heat, toast the nuts and seeds in separate batches until fragrant, 1 to 2 minutes per batch. Transfer to a rimmed baking sheet and let cool completely.
  2. Transfer the toasted nuts and seeds to a food processor and pulse until the mixture is the texture you prefer. Be careful: it will turn into a paste if you process too long.

Photography Todd and Meg van der Kruik

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