LETTUCE SKHUG (ZHUG)

PG tested

This staple Israeli condiment is from the IACP-awardwinning “A Book of Greens” by chef-restaurateur Jenn Louis. She suggests serving it with falafel, shwarma or a roasted eggplant sandwich. Or anything.

1 teaspoon coriander seeds 1 teaspoon cumin seeds 3 cups cut romaine or ‘Little Gem’ lettuce

2 jalapenos (or 1 large), stemmed and quartered 1 bunch cilantro 2 large cloves garlic, cut up

2 tablespoons fresh lemon juice ½ cup olive oil Kosher salt, to taste Put

coriander and cumin seeds in a small, heavy skillet over medium-high heat. Toast until fragrant, about 2 minutes. Tip into a bowl and cool. Finely grind in a spice grinder or coffee grinder or with a mortar and pestle.

blender or food processor, put lettuce, jalapenos, cilantro, garlic, lemon juice and oil. Puree until smooth; season with salt. Stir in ground coriander and cumin. Store in an airtight container in the refrigerator for up to 3 days.

Makes about 1½ cups. — Adapted from “The Book of Greens” by Jenn Louis with Kathleen Squires. (Ten-Speed Press; April 2017)