Little Gem, Feta And Cumin Salad

• 2 1/4 cups feta, preferably Bulgarian (about 10 ounces), crumbled, divided
• 1 cup plus 3 tablespoons plain whole-milk yogurt
• 1 teaspoon ground cumin
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, chopped
• Kosher salt and freshly ground black pepper
• 1 teaspoon cumin seeds
• 1 1/2 pounds Little Gem lettuce or hearts of romaine, stemmed and torn by hand
• 2 tablespoons fresh oregano leaves

1. Puree 1 3/4 cups feta, yogurt, ground cumin, lemon zest, and garlic in a food processor until smooth. Transfer to a medium bowl. Season to taste with salt and pepper.
2. Toast cumin seeds in a small skillet over medium heat, stirring until seeds are aromatic and slightly darker in color, 3-4 minutes. Let cool; set aside.
3. Toss lettuce in a large bowl with enough dressing to coat. Season salad with salt and pepper. Garnish with cumin seeds, oregano, and remaining 1/2 cup feta.

feta, milk, ground cumin, lemon zest, garlic, kosher salt, cumin seeds, gem lettuce, oregano

Taken from www.epicurious.com/recipes/member/views/little-gem-feta-and-cumin-salad-50143696 (may not work)