Romaine lettuce with feta dressing and walnuts
It’s a simple dish to make, and you can use pickled or candied walnuts (available from Greek stores) or regular ones lightly toasted and then crushed. (I toasted them by putting some in a pan, without oil, and regularly tossing them for about five minutes on a low-to-medium heat.) I was surprised by just how much flavor is produced by so few ingredients.
1 head romaine lettuce, separate leaves, wash and dry
100 grams (3.4 ounces) walnuts
½ bunch chives, finely sliced
30g pecorino or other hard cheese
300g feta cheese
1 garlic clove, roughly chopped
1 teaspoon dried oregano
1 tablespoon honey
1 lemon, juiced
100 milliliters (3.5 fluid ounces) extra virgin olive oil
A little salt, if needed
- Start by making the feta dressing. Place all the ingredients into a blender and process until smooth.
- Crush the walnuts into pieces using the back of a pan or pestle and mortar.
- Lay all the leaves out on a tray with their cupped side facing up. Spread the feta dressing inside all the leaves.
- Distribute the walnut pieces across the lettuce evenly. Then sprinkle over the chives and finely grate the hard cheese all across the top.
- Arrange on a plate, stacking up high into a tepee shape.
Source: Selin Kazim