Ingredients:
For the salad
4 oz Little Leaf Baby Crispy Green Leaf
½ cup Cabot Extra Sharp Cheddar Cheese, cut into 1/2” thick cubes
2 small Persian cucumbers, sliced into thin half moons
For the dressing
4 tsp of white miso
3 tbsp cold water
Juice from half a lemon
½ cup of extra virgin olive oil
1 tbsp dried basil
Freshly ground black pepper, to taste
1 tsp smoked paprika
Pinch of sea salt
¼ tsp cayenne
Directions:
For the dressing
1
Put the miso and cold water in a mason jar, and shake until blended.
2
Add the additional ingredients.
3
Secure the lid and shake vigorously until well combined.
For the wrap
4
In a medium-sized bowl, combine the lettuce, cucumber and 4 tbsp of dressing.
5
Lay out one piece of lavash, and fill the center with half of the dressed salad. Top with the cubed cheese, and drizzle with more dressing to taste.
6
With the lavash in front of you, tightly fold one side over the filling, then fold the ends over.
7
Continue folding until all of the contents are wrapped inside.
8
Repeat steps 2 and 3 to make the second sandwich and serve.
Ingredients
For the salad
4 oz Little Leaf Baby Crispy Green Leaf
½ cup Cabot Extra Sharp Cheddar Cheese, cut into 1/2” thick cubes
2 small Persian cucumbers, sliced into thin half moons
For the dressing
4 tsp of white miso
3 tbsp cold water
Juice from half a lemon
½ cup of extra virgin olive oil
1 tbsp dried basil
Freshly ground black pepper, to taste
1 tsp smoked paprika
Pinch of sea salt
¼ tsp cayenne