Shredded Romaine and Cucumber Salad with Yogurt Dressing

Recipe and photo from Adapted for Intervale Food Hub Members!


For the dressing

  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Champagne or Chardonnay vinegar
  • 1-1/2 tsp. granulated sugar
  • 1 tsp. minced garlic
  • 1/2 cup plain whole-milk yogurt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salad

  • 1 large head romaine
  • 1 English cucumber
  • 3/4 cup lightly toasted walnut halves, 2 to 3 Tbs. reserved for garnish
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • scant 1/4 tsp. crushed red pepper flakes


Make the dressing

  1. In a small bowl, combine the lemon juice, vinegar, sugar, and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use.

Make the salad

  1. Wash and thoroughly dry the romaine leaves (the dressing won’t cling if the lettuce is wet). Slice the leaves crosswise 1/4 inch thick and transfer to a large bowl.
  2. Peel, halve, seed, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the arugula and add that to the bowl along with the dill, mint, and parsley. Keep cold until ready to serve.
  3. Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.

Make Ahead Tips

The dressing can be made up to 3 days ahead and refrigerated, covered.