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Armenia’s most common kind of lettuce looks like a smaller, more delicate head of romaine, and romaine or Little Gem lettuces (or a mix of the two) make a nice approximation of it. This simple salad is the perfect foil for the main courses in the Feasting chapter, especially Lavash-Wrapped Trout (page 183). Look for radishes with pretty greens—if they look bright and fresh, wash them well and mix them in with the lettuce. (Skip them if the leaves look tired or old.)
Serves 4
1 Tbsp apple cider vinegar
1 Tbsp freshly squeezed lemon juice
1 tsp pomegranate molasses or a pinch of sugar
1/4 tsp kosher salt, plus more for seasoning
1/4 tsp sweet paprika
1 bunch radishes and their greens (about 6 radishes)
1 head romaine lettuce or a mix of romaine and Little Gem lettuces, coarsely chopped (about 8 cups [160 g])
2 Tbsp chopped mint
2 Tbsp sunflower oil or other neutral oil
Place the green onion in a small bowl and pour the vinegar and lemon juice on top. Season with the pomegranate molasses, salt, and paprika, and let sit for at least 5 minutes to draw out the flavors.
Cut the radishes into wedges and coarsely chop the radish greens, if using.
Place the radishes and radish greens, lettuce, and mint in a salad bowl. Season with a pinch of salt.
In the bowl with the green onion, whisk in the oil with a fork. Pour the vinaigrette over the lettuce. Using clean hands or a pair of tongs, mix the greens well so that they are evenly coated in the vinaigrette. Taste a piece of lettuce and season with more salt or vinegar, if desired.