| 1 heart (inner leaves) | Romaine lettuce, rinsed and dried |
| 4 cups | Mixed young greens, such as baby spinach, watercress, curly endive, arugula, mizuma |
| Juice of 1 | Lemon |
| ¾ teaspoon | Kosher salt, plus more to taste |
| To taste | Black pepper, freshly ground |
| ¼ cup | Fruity olive oil, plus more to taste |
| 3 Tablespoons | Minced Italian parsley |
| ½ cup | Pitted Kalamata olives, sliced in half |
| 4-6 ounces | Redwood Hill Farm Feta, cut into 12" dice |
| 4 | Scallions, trimmed and thinly sliced |
| 2 Tablespoons | Dried Greek oregano |
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Tear the romaine leaves into bite-size pieces and place them in a large salad bowl with the other greens.
In a small non-reactive bowl, combine the lemon juice, salt, and several turns of black pepper. Stir to dissolve the salt. Slowly whisk in the olive oil, taste, and correct the seasoning; if the dressing is too tart, add a little more olive oil.
Pour the dressing over the greens and toss quickly until the greens are evenly coated.
Scatter the parsley, olives, feta, scallions, and oregano over the salad. Toss again and serve.
Serves 3 to 4. |
