Cut the romaine leaves crosswise into 1/2-inch strips. Rub a salad bowl with cut garlic. Add the romaine, dill and scallions. At this point, salad could be covered and put in refrigerator until ready to serve.
Just before serving, squeeze the lemon juice to taste over the salad and pour the oil on top. Season the salad generously with salt and pepper and toss well to mix. Garnish the salad with the olives and feta and serve.