Why? On the face of it this seems like an everyday salad that no one needs to write about. I mean, who doesn’t already use romaine and cukes in their salads? But au contraire, mon frère! This is special precisely because it is so deceptively average – until you kick it up a notch or three with a few simple insider tips. Read on and all will be revealed.
Serve With: A slice of crusty bread and a piece of fruit are all you need to turn this salad into a nice light lunch. Or bring it to the dinner table as a go-with for grilled or roasted meats.
- Toast the nuts. Toasted nuts ALWAYS taste better than raw. They just do.
- Buy a slab of feta from the deli counter instead of a packaged of pre-crumbled cheese. This will always be fresher and more flavorful. Ask for a taste first especially if they have various kinds. We like French feta which is a touch milder and smoother than some others.
- Don’t skimp on the fresh herbs, in this case dill.
Click on the photos to enlarge them and read the captions.
Recipe source: Cooking Light
Yield: About 6-8 servings
- 4 cups coarsely chopped romaine lettuce heart (about 1)
- 2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
- 1/2 cup unsalted roasted almonds, coarsely chopped
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Combine lettuce, cucumber, almonds, and feta in a large bowl; toss.
- Combine dill and remaining ingredients in a small bowl, stirring with a whisk.
- Add dill mixture to lettuce mixture; toss to coat.