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1
Preheat the oven to 375.
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2
In a small bowl, mix the 6 tablespoons of olive oil with the garlic.
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3
Brush the pita with 2 tablespoons of the garlic oil.
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4
Toast in the oven for 5 to 7 minutes, until crisp and golden.
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5
Transfer the pita to a plate; season with salt and pepper.
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6
Let cool, then break into big crisps.
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7
Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes.
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8
Drain and chill in a bowl of ice water.
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9
Drain and pat dry; halve the beans crosswise.
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10
Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig.
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11
In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper.
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12
Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.
