epicurious4.0
Iceberg Salad With Dried Oregano Dressing and Creamy Feta
There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavour of dried oregano completed by creamy feta.
👥 6 Servings👤 Danielle Alvarez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
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.
(1 oz) thinly sliced shallot30 g(1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar)50 mlsalt1 teaspoon(4 fl oz) extra-virgin olive oil120 ml
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.
(1 oz) thinly sliced shallot30 g(1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar)50 mlsalt1 teaspoon(4 fl oz) extra-virgin olive oil120 ml
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