Food,  Mediterranean Diet,  Recipes,  Salad

Bitter Greens Salad with Olives and Feta

A seasonal blend of pleasantly peppery, bitter greens that’s a far cry from the neighborhood pizza shop version of a Greek salad.

Ingredients

1 head escarole lettuce (1 pound), trimmed and cut into 1-inch pieces

1 small head frisée lettuce (4 ounces), trimmed and torn into 1-inch pieces

½ cup pitted kalamata olives, halved

2 ounces feta cheese, crumbled (½ cup)

⅓ cup pepperoncini, seeded and cut into ¼-inch-thick strips

⅓ cup chopped fresh dill

2 tablespoons lemon juice

1 garlic clove, minced

Salt and pepper

3 tablespoons extra-virgin olive oil

Instructions

Gently toss escarole, frisée, olives, feta, and pepperoncini together in a large bowl.

Whisk dill, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in a small bowl.

Whisking constantly, slowly drizzling in oil.

Drizzle dressing over salad and gently toss to coat. Serve.

Source:

America’s Test Kitchen. The Complete Mediterranean Cookbook (The Complete ATK Cookbook Series) (p. 76). America’s Test Kitchen. Kindle Edition.

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