1 tbsp. lemon juice
1 tsp. pomegranate molasses
1 small garlic clove, minced
1 tsp. coarse sea salt
2 tsp. crushed dried mint, divided
2 tsp. sumac, divided (red spice)
3 tsp. extra-virgin olive oil
2 hearts of romaine, chopped into 2-inch pieces
1 c. cherry tomatoes, quartered
½ red onion, thinly sliced
2 radishes, thinly sliced
10 fresh mint leaves, in chiffonade
Freshly ground black pepper
Vinaigrette: whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 tsp. of the sumac and olive oil until it is emulsified in a small bowl.
Salad: toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl. Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.