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- Total Time:
- 2 hrs 10 mins
Ingredients
- FOR LAVASH:
- 1 1/2 c. organic bread flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. organic sugar
- 1/2 tsp. roasted and ground cumin seeds
- 3/4 tsp. extra-virgin olive oil, plus more for greasing
- For salad:
- 6 large organic hard-boiled eggs, peeled
- 3 sustainably harvested anchovy fillets, such as Ortiz
- 2 garlic cloves, peeled
- Kosher salt, to taste
- 1/2 c. chopped flat-leaf parsley leaves
- 1/2 c. chopped mint leaves
- 1/2 tbsp. chopped capers
- 1/3 c. extra-virgin olive oil
- 1 tsp. dijon mustard
- 8 c. organic salad greens
Directions
- Step 1Make lavash: Sift flour, baking powder, salt, sugar, and cumin into a large bowl. Combine oil and 1/2 cup water; work by hand into dry mixture to make a dough. Knead for 2 minutes; wrap dough in plastic wrap and let rest 1 hour.
- Step 2Preheat oven to 400, arranging oven racks in upper and lower thirds of oven. Divide dough into 16 balls. Roll out 1 dough ball at a time on a pasta machine, working from thickest setting to thinnest. Arrange dough on 2 lightly oiled baking sheets. Place 1 sheet on each oven rack. Bake until golden, about 10 minutes, switching positions of sheets halfway through. Transfer lavash to racks to cool.
- Step 3Make salad: Halve eggs lengthwise. Remove yolks, crumble, and set aside. Slice whites and set aside. Mash anchovies, garlic, and salt to a paste; transfer to large serving bowl. Add parsley, mint, capers, olive oil, and mustard; stir to combine. Add salad greens, yolks, and whites to bowl; toss gently. To serve, break lavash into pieces and top with salad.
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