Personal chef Neda Mroueh—who used to be a line cook at the French Laundry, one of the top restaurants in the county—shared this recipe, which she has been making for her boss lately. To learn more about her job, read Personal Chef: My Gig.
Ingredients:
One bunch scallions, small diced
One yellow bell pepper, small diced
One bunch radishes, sliced
A container of Sweet 100 tomatoes, halved
One English cucumber, small diced
One bunch of Italian parsley, chopped
2 tablespoons fresh mint, chopped
Four pitas, pulled apart and deep fried, then sprinkled with salt and broken apart for the croutons
Vinaigrette
1/2 cup of Meyer lemon juice or fresh lemons
1 tablespoon of Pomegranate molasses
Extra Virgin olive oil
Salt and pepper to taste
Directions:
Mix all of the vegetables with the vinaigrette and at the end, fold in the pita chips right before serving.
