Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a re-creation of a salad I like to order for Saturday brunch before a 2:00 pm performance at Lincoln Center in NYC. Josephina's is a cafe on the other side of Broadway, one of many restaurants in the area frequented by Lincoln Center patrons.

Ingredients Nutrition

Directions

  1. Chop 2/3 of romaine lettuce. Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
  2. Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper. Pour over salad and toss to coat.
  3. Arrange remaining lettuce leaves on a large plate or bowl. Arrange tossed salad on top of lettuce and add croutons to serve.
Most Helpful

This was last night's supper, along with some grilled veal chops and cheese-garlic bread sticks! Delightful! Wasn't sure about where the avocado went, but from the picture with the recipe decided it went in the salad not in the dressing. Did 2 things different--used fresh mozzarella in- stead of Feta(sorry but neither of us like Feta) and could not find any pumkin seeds, so I used roasted sunflower seeds instead. We both loved the dressing, we are big fans of Thyme. I think this could find it's way into our regular menu selection quite often.

mickie49 June 12, 2005