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From Adam Liaw, in the SMH, who writes "... while the horiatiki salad we call a 'Greek Salad' takes the accolades, this other Greek salad is vastly underated."
Very easy to put together, it sings with the flavour bursts of fresh herbs. We even planted some dill in our herb garden, just so we could have it on tap, whenever we wanted.
As a variation from Adam's original recipe, Cros uses Persian rather than Greek feta and adds some toasted pine nuts as a garnish. The Persian feta adds a creamy texture to the dressing. Even yummier!!! If you would prefer a sharper taste, stick with Adam's original Greek feta suggestion.
Ingredients
Ingredients
Equipment Required
Equipment Required
2 heads baby cos lettuce, halved and finely shredded
1/2 cup fresh dill, finely shredded (see note 1)
1/2 cup loosely packed mint leaves, finely shredded
5 spring onions, finely sliced
150g Persian feta cheese, crumbled (see note 2)
4 tbsp olive oil, plus extra to serve
juice of 1 lemon
salt and pepper to season
Med-large mixing bowl
Serving bowl
Method
Method
Put all the ingredients, excluding the toasted pine nuts, together into the mixing bowl and toss to combine
Place in serving bowl, drizzle with extra olive oil, garnish with toasted pine nuts and serve
Salad can be made without toasted pine nuts if preferred
A versatile accompaniment - here with crusted fish
And here with Korean BBQ chicken
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Greek, salad, fresh herbs, dill
Ingredients
Ingredients
Adam's original recipe calls for a 1/2 bunch of dill, but how much is that in reality? Its hard to say, but definitely more than comes in those little plastic packets from the supermarket. Fresh from the garden we find about a 1/2 cup feels right, but you should play with it, adding gradually, until it tastes good for you.
Persian Feta can be a bit expensive, but Aldi stock a great brand, Emporium, which is very reasonably priced and perfect for this recipe.Â
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