Iceberg With Dried Oregano Dressing

 

 

Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese

Ingredients

Serves 6–8

For the salad:

2 heads iceberg lettuce, outer leaves removed

1 bunch chives, snipped

1⁄2 bunch dill, fronds picked

50–70 g (1¾ oz–2½ oz) creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)

For the dressing:

30 g (1 oz) thinly sliced shallot

50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar)

1 teaspoon salt

1½ teaspoons dried oregano

120 ml (4 fl oz) extra-virgin olive oil

Preparation

Step 1

First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.

Step 2

Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

 

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