Busters Recipes

Sara Moulton's Chopped Salad


9 tablespoons extra virgin olive oil
1 teaspoon each ground cumin and paprika
2 6-inch pitas with pockets
2 tablespoons sherry wine vinegar
1 teaspoon dijon style mustard
4 cups each loosely packed arugula and mesclun
1 cup each chopped red and yellow pepper, quartered cherry tomatoes,
chickpeas, crumbled feta and chopped dill pickles
salt to taste

Preheat oven to 400 F.

Combine 3 tablespoons oil, spices and salt to taste.

Split each pita into two rounds and brush rough side with oil mixture.

Cut into triangles and bake until crisp, about 5 minutes.

Combine vinegar, mustard, salt to taste.

Whisk in remaining oil.

Combine all remaining ingredients.

Add dressing and pita croutons and toss well.

Serves 4

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