Charred Romaine Salad

This recipe looks way more complicated than it is. All you do is toast/char some stuff, throw some yogurt and said toasted charred stuff in a bowl, stir it up, then dollop it around and voila! ;)

Recipe by Tierney Larson

Servings: 2

Ingredients:

1 tsp cumin seeds

1 lemon, halved

1 small garlic clove

kosher salt

some sprigs of fresh dill

1 heads of romaine, stems left intact, sliced vertically down the middle

2 radishes, trimmed, halved and thinly sliced into half moons.

2/3 cup of whole milk yogurt

1 tsp canola or neutral oil

olive oil

Ok so..

Grate the garlic clove into a small bowl. Heat a cast iron skillet over medium heat. Add the cumin seeds and toast them until fragrant and slightly darker. Pour them into the bowl where you have the garlic. Raise the heat to medium high and when hot, place the lemon halves pulp side down for 2-3 minutes until deep golden brown. Take out and set aside, when they’ve cooled slightly, squeeze the juice of one half into the garlic and cumin seeds. Add the yogurt, tsp of oil and a good pinch of kosher salt. Stir and then taste, add more salt or lemon if necessary. The flavor will also deepen as it sits. In another small bowl, toss the sliced radishes with some olive oil and kosher salt.

Your cast iron should still be hot and over medium high heat. Add the romaine halves, middle side down and let them char for about 2 minutes, until golden brown and charred looking lol.

Remove them to a plate and sprinkle them with kosher salt and a squeeze from the other lemon half. Then spoon about 1/2 of the yogurt mixture nicely over the top of each of the romaine halves. Then top with some radish, torn dill fronds, and another squeeze of lemon. Enjoy!