ingredients:
1 cup whole milk plain yogurt
Generous pinch of saffron threads
1/2 teaspoon sea salt
Juice from two lemons
3 tablespoons olive oil
1 teaspoon mustard seeds
15 to 20 Kari leaves
1 head butter lettuce
1 cup mixed herb sprigs or leaves like cilantro, mint, or basil
Pinch sea salt
1/4 cup pomegranate seeds
Makes 3 to 4 servings
instructions:
To make the dressing, whisk the yogurt with saffron and set it aside for a day.
The next day whisk in the lemon juice and salt.
In a small frying pan over high heat, warm the olive oil, pop the mustard seeds, and fry the Kari leaves. Transfer to the yogurt and whisk together. Refrigerate until ready to serve.
Tear the lettuce into large pieces and toss with herbs and salt. To serve the salad, drizzle yogurt over the lettuce and herbs and top with pomegranate seeds.
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