- a scant 1/4 teaspoon cumin seeds
- 1 teaspoon white-wine vinegar
- 1 teaspoon orange juice
- 1/4 teaspoon freshly grated orange zest
- 2 tablespoons olive oil
- 4 cups bite-size pieces romaine, washed and spun dry
- In a small heavy dry skillet toast cumin seeds over moderate heat, swirling skillet, until fragrant, about 30 seconds. In a serving bowl whisk together cumin seeds, vinegar, orange juice, zest, and salt and pepper to taste and add oil, whisking until emulsified. Add romaine and toss to coat with dressing.