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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband just returned from a trip to Siberia where they eat a lot of dill. He liked that flavor so much he brought home a bunch of dill from the grocery store. We used some of it in this variation of a Steve Raichlen recipe. If you want to see the original you'll have to read his book The Barbecue! Bible . He uses a lot more dill and onion. This is a very savory salad for those who like bold flavors. Ingredients:
1 head romaine lettuce |
1 garlic clove |
1/2 cup fresh dill leaves, minced (don't use the stems) |
4 green onions, chopped |
1 large lemon |
3 tablespoons extra virgin olive oil |
salt |
pepper |
1/2 cup kalamata olive |
4 ounces feta cheese, crumbled |
Directions:
1. Cut the garlic in half and rub the inside of the salad bowl with the garlic.
2. Wash and spin dry the romaine.
3. Cut the romaine leaves in 1/2-inch wide strips.
4. Toss romaine, dill and onions together in the bowl.
5. You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
6. Just before serving, juice the lemon.
7. Pour the lemon juice and olive oil over the greens.
8. Season with salt and pepper.
9. Add olives and feta.
10. Toss to mix.
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