½ cup walnut halves
1 large head romaine
1 cup chopped arugula leaves
1 English cucumber
1 tablespoon chopped ﬂat-leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
Sea salt and pepper to taste
½ teaspoon chopped Aleppo chilies (optional)
2 large cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon champagne or French white vinegar
1 ½ teaspoons sugar
½ cup Greek yogurt
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper to taste
- To make the dressing, in a small mixing bowl, combine the garlic with the lemon juice, vinegar, and sugar and let sit for at least 10 minutes so the garlic softens.
- In a small skillet over low heat, toast the walnuts carefully until they are lightly browned and you can smell them. Set side to cool.
- Meanwhile wash and dry the romaine and arugula. (The greens must be very dry or the dressing won’t cling to them.) Chop the romaine into ﬁne shreds and add to a salad bowl along with the arugula. Peel the cucumber and cut in half lengthwise. Spoon out the seeds, Cut in half so there are four pieces, and grate each piece on the large holes of a box grater. Add to the salad bowl along with the parsley, dill, mint, and walnuts.
- Finish the dressing by whisking the yogurt and olive oil into the garlic mixture. Season to taste with salt and pepper.
- Add half the dressing and another sprinkle of salt to the salad. Toss and taste for seasoning. If too light, spoon in a bit more dressing. Sprinkle with the chilies, if using, and serve immediately.
Ana Sortun from “The Oldways Table”