• 4 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.