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Lior Lev Sercarz
Coat the cut side of the red onion with some olive oil and cook on the grill* until lightly charred and tender. If you want to speed up the process you can cut the onion in rings.
As you are cooking the onion char the lemons on the grill.
Season the romaine with olive oil, gray salt, some Za'atar and a bit of Shabazi.
Grill the romaine for about 1 minute on each side and set aside.
Dice the cooked red onion and place in a bowl. Add the tomatoes. Remove the pit from the center of the avocados and dice. Add to the bowl as well as the chopped grilled romaine.
Squeeze the charred lemon into the salad. Season with more Shabazi, Za'atar and olive oil if you like.
I like to collect all the juices from the pan (tray) where the romaine was rested and add it to the salad. Enjoy!
*If you do not have a grill you can easily use a grill pan for this recipe or just a cast iron pan.
Add zucchini, eggplant or asparagus
Use the same method for radicchio and peaches
Food photo and recipe © Lior Lev Sercarz