Originally aired March 11, 2011
- 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.