Spring Green Salad with Redwood Hill Farm Feta Cheese and Olives

Adapted by Michelle Anna Jordan from Rosemary Barron’s Flavors of Greece.

1 heart (inner leaves)Romaine lettuce, rinsed and dried
4 cupsMixed young greens, such as baby spinach, watercress, curly endive, arugula, mizuma
Juice of 1Lemon
¾ teaspoonKosher salt, plus more to taste
To tasteBlack pepper, freshly ground
¼ cupFruity olive oil, plus more to taste
3 TablespoonsMinced Italian parsley
½ cupPitted Kalamata olives, sliced in half
4-6 ouncesRedwood Hill Farm Feta, cut into 12" dice
4Scallions, trimmed and thinly sliced
2 TablespoonsDried Greek oregano

 

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.


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