Romaine Salad with Candied Pistachios

1. 1

   In a medium skillet, melt the sugar over high heat.

2. 2

   Add the pistachios and cumin and stir until golden and fragrant, about 2 minutes.

3. 3

   Scrape the nuts onto a sheet of parchment paper and let cool.

4. 4

   Break up the nuts to separate.

5. 5

   In a large bowl, whisk the olive oil and vinegar and season with salt and pepper.

6. 6

   Add the lettuce and toss to coat.

7. 7

   Transfer to plates, sprinkle with the pistachios and cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.