Spicy green salad

Time: 10 min.
Complexity: easily
Servings: 4

Young salad greens are bursting with freshness and vitamins. This green garnish, rich in fiber and beneficial micronutrients, is a welcome addition to any main dish. Use any salad greens of your choice, including young spinach leaves, romaine lettuce, batavia lettuce, endive, or corn leaf lettuce, as well as greens on a rosette, such as butterhead lettuce and escarole. To keep the salad mix from becoming too bland, sprinkle it with aromatic herbs, toasting them first to bring out the vibrant flavor. Add onions and cucumbers, and dress the salad with olive oil and lemon juice.

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Recipe:

In a frying pan, sauté 0.5 teaspoon each of ground allspice and cumin for 30 seconds. Transfer to a bowl and mix with the juice of 1 lemon, add a pinch of salt and sugar, and whisk in 5 tablespoons of olive oil. Add the lettuce, red onion sliced ​​into half rings, and cucumber sliced ​​into rounds. Season with salt to taste and mix well.