Garlicky Palestinian Salad

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

Slideshow: Terrific Green Salads

  • Servings: 6
KEY: Fall, Summer, Dinner Party, Middle Eastern, Appetizers/starters, Salads, Basic/Easy, Fast, No-Cook, Vegetarian, Dinner

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Ingredients

  • 2 medium garlic cloves, smashed
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 large head of romaine lettuce, leaves torn into 2-inch pieces
  • 3 medium tomatoes, cut in wedges
  • 1 large European cucumber—peeled, seeded and cut into 3/4-inch dice

How to make this recipe

  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.
Contributed By Published October 2000

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