Aired March 10, 2011
Ingredients4 romaine lettuce spears, thinly sliced crosswise
2 teaspoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon honey
Pinch ground cumin
Coarse salt and freshly ground black pepper, to taste
Put the olive oil, lemon juice, honey, cumin, and salt and pepper in a bowl and whisk until combined. Add the shredded romaine and toss to coat; serve immediately.