We roughly followed a recipe in Faye Levy’s cookbook, Feast from the Mideast. First, we tossed together: 4 romaine lettuce leaves (cut into bite-sized cut into 2 inch pieces), 6 red radishes (cut into ¼ inch half moons), and 2 Tbsp each chopped Italian parsley and spearmint. Second, we whisked together the juice of 1 ½ lemons and 2 Tbsp olive oil with a little salt and pepper. For each serving, we drizzled the dressing over each individual salad plate. (Feb. 2018)
Cooking Adventures 