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Garlicky Palestinian Salad

  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN

A Palestinian friend taught Sara Jenkins the recipe for this simple and refreshing salad.

  1. 2 medium garlic cloves, smashed
  2. 1/2 teaspoon salt
  3. 2 tablespoons fresh lemon juice
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 large head of romaine lettuce, leaves torn into 2-inch pieces
  6. 3 medium tomatoes, cut in wedges
  7. 1 large European cucumber—peeled, seeded and cut into 3/4-inch dice
  1. In a mortar, pound the garlic with the salt to a smooth paste. Stir in the lemon juice, then gradually whisk in the olive oil.
  2. In a large bowl, toss the romaine with the tomatoes and cucumber. Stir the lemon dressing. Pour the dressing over the salad, toss well and serve.
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