This recipe appears in:Sunday Supper: Dr Pepper–Can Chicken, Grilled Sweet Potatoes, Salad
Making a great salad has never really been a question of time. Most can be mixed together in a matter of minutes, and this one is no different. What is different about this little beast, beyond the cute presentation, is how it turns the normal Greek salad on its head by removing ingredients instead adding them. It's simply romaine, green onions, dill, lemon, oil, and salt. I added a little feta just to be horribly difficult, but that's really all you need.
I found this recipe in Jim Botsacos's The New Greek Cuisine, a book I wish I had the courage to tackle more often. (Most of his recipes look fantastic, if a tad complex). It's only natural that I'd drift to the one that can be whipped up in less than five minutes.
Shredded Romaine Salad
- 1 head of Romaine
- 4 green onions
- 1 bunch of fresh dill
- 1 lemon
- 1/2 cup olive oil
Separate the romaine leaves from the heart. Wash the leaves and dry. Lay about four leaves on top of each other and thinly slice crosswise. Repeat with the other leaves until done. Toss in a large bowl.
Thinly slice the green onions and add them to the romaine. Finely chop the dill.
Add the juice of 1 lemon, and the oil until properly dressed. Top with crumbled feta.