Mediterranean Bowl (v) Recipe

Quick-pickle onions

Peel and thinly slice the red onion into rings or half-moons. In a small heatproof bowl or jar combine apple cider vinegar, water, sugar, and salt; stir until sugar and salt dissolve. Add the sliced onion, press down so the onion is submerged, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using.

Prepare strained yogurt

Place Greek yogurt in a fine-mesh sieve lined with cheesecloth or a coffee filter set over a bowl. Refrigerate or leave at room temperature for 30–60 minutes to thicken slightly. Once thickened, transfer to a small bowl, stir in lemon zest and 1 teaspoon olive oil, and season lightly with a pinch of salt. Reserve.

Make dressing

In a bowl whisk together tahini, lemon juice, and minced garlic. Tahini will seize up—gradually whisk in warm water, 1 tablespoon at a time, until you reach a pourable but creamy consistency (about 3–4 tablespoons). Stir in 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust: add more lemon for brightness, water to thin, or salt to season.

Prepare greens and base

Wash and spin dry the baby romaine leaves; tear larger leaves into bite-sized pieces. Divide the romaine between 2 bowls (about 3 cups per serving). Evenly distribute the shredded carrots over the greens.

Add strained yogurt and pickled onions

Spoon about 1/2 cup of the thickened strained yogurt into the center of each bowl (Total yogurt used: 1 cup). Scatter drained pickled onions over the bowls (use all or as desired).

Dress and garnish

Drizzle the lemon garlic tahini dressing over each bowl — about 2 tablespoons per bowl (use ~4 tablespoons total). Using a spoon, lightly drizzle pomegranate molasses over the bowls in a thin stream (about 1 tablespoon per bowl). Sprinkle pomegranate arils, chopped parsley, and toasted pine nuts evenly between the two bowls. If desired, finish with a light dusting of sumac and serve with lemon wedges.

Taste and adjust seasoning at the table — add more tahini dressing or pomegranate molasses to taste, squeeze lemon if desired. Serve immediately so greens stay crisp.