Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
a scant 1/4 teaspoon cumin seeds
1 teaspoon white-wine vinegar
1 teaspoon orange juice
1/4 teaspoon freshly grated orange zest
2 tablespoons olive oil
4 cups bite-size pieces romaine, washed and spun dry
Preparation
In a small heavy dry skillet toast cumin seeds over moderate heat, swirling skillet, until fragrant, about 30 seconds. In a serving bowl whisk together cumin seeds, vinegar, orange juice, zest, and salt and pepper to taste and add oil, whisking until emulsified. Add romaine and toss to coat with dressing.
