Prep 15 mins
Cook 0 mins
My husband just returned from a trip to Siberia where they eat a lot of dill. He liked that flavor so much he brought home a bunch of dill from the grocery store. We used some of it in this variation of a Steve Raichlen recipe. If you want to see the original you'll have to read his book "The Barbecue! Bible". He uses a lot more dill and onion. This is a very savory salad for those who like bold flavors.
- 1 head romaine lettuce
- 1 garlic clove
- 1⁄2 cup fresh dill leaves, minced (don't use the stems)
- 4 green onions, chopped
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1⁄2 cup kalamata olive
- 4 ounces feta cheese, crumbled
- Cut the garlic in half and rub the inside of the salad bowl with the garlic.
- Wash and spin dry the romaine.
- Cut the romaine leaves in 1/2-inch wide strips.
- Toss romaine, dill and onions together in the bowl.
- You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
- Just before serving, juice the lemon.
- Pour the lemon juice and olive oil over the greens.
- Season with salt and pepper.
- Add olives and feta.
- Toss to mix.