While the vegetables are marinating in a ginger-cumin dressing, fry the cheese (Queso Fresco is a fresh cheese available at Mexican markets) and make the yogurt sauce. Taylor Alonso uses a squirt bottle to drizzle the sauce.

1 Tbsp. finely shredded lemon peel
3/4 cup fresh lemon juice
1/4 cup chopped fresh ginger
2 tsp. cumin seeds, toasted
2 tsp. salt
1 tsp. freshly ground black pepper
1 seedless cucumber, chopped (2 cups)
1 lb. plum tomatoes, chopped
2 stalks celery, sliced 1/2 inch thick
1 red sweet pepper, seeded and coarsely chopped
1 poblano pepper, seeded, coarsely chopped
9 oz. queso fresco cheese, cubed
1 cup all-purpose flour
2 cups cooking oil
1 8-oz. container plain low-fat yogurt
2 Tbsp. lemon juice
1 small head romaine, torn
1 head radicchio, torn

1. For ginger dressing, in a blender or food processor combine lemon peel, lemon juice, ginger, cumin, salt, and black pepper. Cover; blend or process until smooth; set aside.

2. In a large bowl combine cucumber, tomatoes, celery, sweet pepper, and poblano pepper. Add ginger dressing; toss to coat. Cover; chill 1 hour.

3. In a large resealable plastic bag combine cheese and flour. Seal bag and shake to coat. In a large saucepan heat oil to 325°. (When a drop of water is flicked into the pan, it should spatter.) Fry the cheese in batches until golden brown. Drain on paper towels.

4. In a bowl mix yogurt, 2 tablespoons lemon juice, and additional salt and pepper to taste. On a platter place romaine and radicchio. Top with marinated vegetables and cheese. Drizzle with yogurt mixture. Makes 6 to 8 servings.