There’s nothing overtly Ethiopian about this salad, but it is a common accompaniment to Ethiopian meals and has a bright, fresh flavor that balances the rich, spicy dishes. Put a pile of it on the injera alongside your other dishes.

Ingredients

  • 1/2 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • pinch salt
  • pinch black pepper
  • 4 large romaine lettuce leaves, chopped
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • 1 teaspoon chopped fresh jalapeño (optional)

Directions

  1. In a large bowl, whisk together lemon juice, red wine vinegar, olive oil, garlic paste, salt, and pepper to make the dressing.
  2. Add the chopped romaine lettuce, tomatoes, red onion, and jalapeño (if using) to the bowl and toss to coat with the dressing.
  3. Serve immediately.