Baby Spinach Salad with Dates & Almonds

Locale: Israel/Palestine

Source: Yotam Ottolenghi, The Jerusalem Cookbook [p. 30]



  • 1 tbs white wine vinegar
  • 1/2 medium red onion, thinly sliced
  • 3.5 oz mejdol dates, pitted, quartered
  • 2 tbs unsalted butter
  • 2 tbs olive oil
  • 2 small pitas, roughly torn into 1.5-inch pieces
  • 1/2 c almonds, coarsely chopped
  • 2 tsp sumac
  • 5 oz baby spinach leaves
  • 2 tbs lemon juice
  • salt


  1. Put vinegar, onion, and dates in a small bowl. Add pinch of salt and mix well. Leave to macerate for 20 minutes, then drain residual vinegar.

  2. Heat butter and 1 tbs olive oil in a frying pan over medium heat. Add pita and almonds and cook for 4-6 minutes. stirring all the time, until pita is golden brown and crunchy. Remove from heat. Mix in sumac, chili flakes, 1/4 tsp salt.

  3. When ready to serve, toss the spinach leaves with the pita mix in a large bowl. Add dates and red onions and the remaining olive oil (1 tbs), lemon juice, and another pinch of salt.



  1. 2016-12-02: