• Ingredients: 28
  • Serves: 1

Za’atar aioli with large garlic clove, peeled, mayonnaise, fresh lemon juice, extra-virgin olive oil, za’atar.


Dipping sauce:

  • 1 cup plain low-fat yogurt
  • 1 tbsp. chopped kosher pickle or pickle relish
  • 2 tsps. finely grated lemon zest
  • 2 tsps. chopped fresh oregano
  • Kosher salt
  • freshly ground black pepper


  • Ingredient Info:Za’atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com

For pesto-pickled shallot vinaigrette

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice.

    For this step you will need

  2. Step 2 With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl.

    For this step you will need

  3. Step 3 Whisk in za’atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.

    For this step you will need

  4. Step 4 DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.