Green salad with sumac, red onion and allspice from Nopi - The Cookbook (page 87) by Yotam Ottolenghi and Ramael Scully

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: King prawns with Pernod tarragon and feta; Twice-cooked baby chicken with chilli sauce and kaffir lime leaf salt; Chicken pastilla; Vine leaf beef pie; Quails with burnt miso butterscotch and pomegranate and walnut salsa; Pearl barley risotto with watercress, asparagus and pecorino; Persian love rice with burnt butter tzatziki

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Barb_N on August 06, 2022

This is an amazingly simple recipe, especially for Ottolenghi’s Nopi cookbook. I needed to double the liquid to cover the onion slices. They didn’t pickle like I expected, maybe due to the oil. I found the sumac and allspice to be a little lost, but I’m willing to try it again, adding the oil after the onions pickle a bit (was I supposed to do that and missed it?). I added hazelnuts as I didn’t have almonds. They sank to the bottom so they’re not visible in the photo.
chezmaryb on March 03, 2021

I liked this. It's definitely pretty simple, but the allspice is a nice twist on the typical vinaigrette. Unlike the other person, there was no deal in my mix and it certainly did not taste like herring.
Rutabaga on September 26, 2017

I'm not sure what to make of this salad. My husband liked it, and even my six-year-old wanted some. To my taste, I used too much dressing for the amount of salad (I did not weigh or measure, but just used some "wild and spicy" mix from the farmer's market), but the real issue was the taste of allspice, vinegar, and onion, together with some dill that happened to be in the salad mix. To me, the flavor was so strongly reminiscent of pickled herring that I couldn't get the sense that I was eating vinegary fish out of my mind. As much as I like pickled herring on occasion, this was not what I was aiming for with this salad. Ultimately, I would go very lightly with the allspice, and use a gentler hand when dressing the salad, tasting as I go to avoid overwhelming the salad with the taste of pickled onion.
Gio on February 07, 2016

Although I have all of Chef Ottolenghi's cookbooks and have cooked many recipes from each, this particular salad didn't thrill me as much as others have. Nothing was substituted, and the recipe was followed precisely. I enjoyed the individual components, but thought the dressing was just a bit too harsh, even though the greens ought to have been able to handle it.
Melanie on October 05, 2015

Great salad. Easy to make - onion is lightly pickled for an hour or so before mixing with the salad leaves and serving. I substituted rocket for watercress and loved the result. Served with slow roast lamb shoulder and roast potatoes. Great to cut through the richness of the dish.