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Friday, April 8, 2016

Feta & Dill Salad with Lemon Vinaigrette - Greek - Dinner 4

This is a simple,fresh salad, perfect to accompany nearly any meal or style of cuisine. The floral and fragrant dill is the star of show, enhanced by the rich and salty feta cheese. The crunchy romaine, shaved perfectly thin, plays perfectly with the peppery arugula. It’s all pulled together with the simple, citrusy and bright, lemon vinaigrette. This can be served as a main course by adding a protein like Shrimp or grilled calamari, or as a salad course as described in this recipe. This base is one of my go-to’s for everything from sit-down dinner parties, to large outdoor get-togethers, easy and appealing to the masses, what more is there to want in a salad? Enjoy!

6 oz Baby Arugula
3 Hearts of Romaine
6 oz Crumbled Feta Cheese
8 oz Fresh Dill (one bunch)
3 Tablespoons Lemon Juice (or the juice of two lemons)
2 Tablespoons EVOO
1 Tablespoon Red Wine Vinegar
Salt and Pepper to taste


With a good, sharp chef’s knife, shave the romaine very thin. The sharper the knife the better to avoid bruising the greens, this will allow the romaine to retain its crunch which achieving the small, easy to eat, pieces of lettuce. Combine with arugula and feta in a large bowl. Using your hands, remove the fronds from the stems of the dill. Give it a rough chop to achieve a consistent size. Toss in with the romaine mixture and incorporate evenly. When ready to serve, whisk together the lemon, vinegar, and evoo in a small bowl. Season the vinaigrette with salt and pepper to taste. Pour over romaine mix and toss gently until evening coated, serve immediately. 

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