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Spring Green Salad With Redwood Hill Farm Feta Cheese And Olives

Adapted by Michelle Anna Jordan from Rosemary Barronï
Ingredients
  Heart of romaine 1 , rinsed and dried (Inner Leaves)
  Mixed greens 4 Cup (64 tbs) (Young Greens Such As Baby Spinach, Watercress, Curly Endive, Arugula, Mizuna)
  Lemon 1 , juiced
  Kosher salt 3⁄4 Teaspoon (Plus More To Taste)
  Kosher salt To Taste
  Black pepper To Taste (In A Mill)
  Fruity olive oil 1⁄4 Cup (4 tbs) (Plus More To Taste)
  Fruity olive oil To Taste
  Minced italian parsley 3 Tablespoon
  Pitted kalamata olives 1⁄2 Cup (8 tbs), sliced in half
  Feta 6 Ounce, cut into 1/2 -inch dice (Farm'S)
  Scallions 4 , trimmed and thinly sliced
  Dried greek oregano 2 Tablespoon
Directions

1. Tear the romaine leaves into bite-size pieces and place them in a large salad bowl with the other greens.
2. 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.
3. Pour the dressing over the greens and toss quickly until the greens are evenly coated.
4. Scatter the parsley, olives, feta, scallions, and oregano over the salad, toss again, and serve.

To learn more about the products from Redwood Hill Farms visit www.redwoodhill.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Salad
Interest: 
Spring, Everyday, Gourmet
Restriction: 
Vegetarian
Servings: 
3

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