Nov 26, 2012
This big beautiful salad with a zesty mint and lemon dressing has lots of veggies for colour and texture. Sumac is used in both the dressing and as a garnish. It's a spice with a tangy citrus flavour. If you can't find it, substitute lemon or lime zest.
Mint and Lemon Dressing
Juice of 1/2 lemon juice
2 tbsp. white wine vinegar
1/2 cup extra virgin olive oil
1 garlic clove, minced
1/4 tsp. ground sumac
Salt and freshly ground pepper, to taste
1 head romaine lettuce, roughly chopped
1/2 cucumber, sliced
1 large tomato, cut into wedges
1/2 red pepper, diced
1/2 green pepper, diced
2 to 3 radishes, thinly sliced
1/4 head cauliflower, cut into small florets
1/4 small red cabbage, thinly sliced
1/2 small red onion, diced
2 tbsp. chopped fresh mint
1/4 tsp. ground sumac, for garnishing salad
For the dressing: Add lemon juice, white wine vinegar, olive oil, garlic, sumac and salt and pepper in bowl. Whisk to combine. Taste and adjust for seasoning. Set aside.
Add romaine, cucumber, tomato, red pepper, green pepper, radishes, cauliflower, red cabbage, red onion and mint to large bowl. Pour dressing over the salad and toss well. Garnish salad with sumac. Serve.
Yield: 6 servings.