Chopped Romaine & Cucumber Salad With Yogurt Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, Spice: Flavors of the Eastern Mediterranean . Ingredients:
1 large head romaine lettuce, blemished outer leaves removed |
1 english cucumber |
1/2-3/4 cup walnut halves, lightly toasted (optional) |
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch) |
1 tablespoon chopped flat leaf parsley |
2 tablespoons chopped fresh dill |
1 tablespoon chopped fresh mint |
1/4 teaspoon aleppo chile |
salt & fresh ground pepper |
1 teaspoon finely minced garlic (about 2 large cloves) |
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon) |
1 tablespoon champagne vinegar (avoid acidic brands like heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like heinz) |
1 1/2 teaspoons sugar |
salt & fresh ground pepper |
1/2 cup greek yogurt or 1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt |
5 tablespoons extra virgin olive oil |
Directions:
1. Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won’t cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
2. Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
3. Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you’re ready to toss and serve.
4. Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
5. Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
6. Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing’s too light, spoon on more. Sprinkle with chilies and serve immediately.
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