Name: Romaine Salad (Salata Khus (sa-la-ta khus))
Yield: Serves 6 (About 2 quarts)
Cuisine: Lebanese
Ingredients: 2 quarts (lightly packed) sliced romaine lettuce; 1 large clove garlic; ¾ teaspoon salt; 3 tablespoons extra-virgin olive oil; 3 tablespoons apple cider vinegar

Preparation info

Serves
6
(About 2 quarts )

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This “quick fix” salad is a last-minute favorite that delivers great flavor in no time. It is my version of Caesar salad without cheese and croutons. However, when in the mood, I throw in some pita croutons and crumbled Bulgarian feta cheese.

Ingredients

For the Salad

2 quarts (lightly packed) sliced romaine lettuce
1 large clove garlic
¾ <

Method

Prepare Ahead

You can slice the romaine lettuce early in the day and refrigerate it until needed. Or for extra-crisp romaine, after it has been rinsed and dripped dry, wrap it in a kitchen towel and place it in a plastic bag in the refrigerator overnight.