Spring Green Salad with Redwood Hill Farm Feta Cheese and Olives
|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|
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