Little Gems and Cabbage with Pickled Turn and Lemony Tahini | Try | Umami

Ingredients

• 2 Persian cucumbers, thinly sliced (about 1½ cups)
• 2 scallions, thinly sliced
• ½ preserved lemon (page 27 or store-bought), finely chopped
• ¼ small head red cabbage, thinly sliced ¼ cup thinly sliced pickled turnips or any other pickled vegetable you fancy (see page 23)
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 heads Little Gem lettuce, halved lengthwise, or 1 head romaine, quartered lengthwise
• 2 tablespoons olive oil
• 1 cup picked tender herbs, like cilantro, parsley, and/or dill, coarsely chopped
• Lemony Tahini Dressing (page 22)