Crispy Lavash with Egg and Herb Salad

Crispy Lavash with Egg and Herb Salad

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Food, Leaf, Cuisine, Ingredient, Dishware, Tableware, Leaf vegetable, Dish, Fines herbes, Salad,

Chris Court

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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

    1. 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.
    2. 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.
    3. 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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