Romaine Salad With Lemon-Cumin Dressing

• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• A few grinds fresh black pepper
• 23 cup vegetable oil
• 2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces

1. In a small bowl, whisk together the lemon juice, cumin, salt and pepper.
2. Very slowly whisk in the oil.
3. Place the lettuce in a large salad bowl and toss with the dressing.

freshly squeezed lemon juice, ground cumin, kosher salt, fresh black pepper, vegetable oil

Taken from cooking.nytimes.com/recipes/1037 (may not work)