Taverna Shredded Romaine Salad with Olive-Feta Dressing

By Sprig Originals ✓ · cooked up in Sprig

Greek maroulosalata done the taverna way: romaine sliced into fine ribbons so every shred catches the dressing. A brine-y blender dressing of feta, Kalamata olives, lemon and good olive oil coats the leaves, and toasted pine nuts and dill finish it. No cooking, ten minutes, and it eats like a $14 restaurant salad.

Ingredients

• 1 large head romaine lettuce (about 1 lb), outer leaves removed
• 4 scallions, thinly sliced on a bias
• 1/3 cup fresh dill, roughly chopped
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tbsp pine nuts
• 1/2 cup crumbled feta, for finishing
• 1/4 cup Kalamata olives, torn in half

• 3 oz Greek feta in brine, drained (about 1/2 cup crumbled)
• 1/4 cup pitted Kalamata olives
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1 small garlic clove
• 1 tsp dried Greek oregano
• 1/2 tsp honey
• 2 tbsp cold water
• Freshly cracked black pepper
• Flaky sea salt, only if needed

Instructions

1. Toast the pine nuts first so they can cool while you work: put them in a dry skillet over medium-low heat and stir constantly for 3 to 4 minutes, until they are the color of straw and smell nutty. Tip them immediately onto a plate — they scorch in seconds if left in the hot pan.
2. Cut the romaine head in half lengthwise, then stack the halves cut-side down and slice crosswise into ribbons about 1/4 inch wide, discarding the tough bottom inch of core. This fine shred is the whole point — it lets the dressing cling instead of sliding off.
3. Put the shredded romaine in a large bowl of cold water, swish gently, then lift it out and spin it dry in a salad spinner or roll it in a clean kitchen towel. The leaves must be truly dry or the dressing will pool at the bottom of the bowl. Chill the dry romaine in the fridge while you make the dressing.
4. Make the dressing: combine the 3 oz feta, 1/4 cup olives, olive oil, lemon juice, red wine vinegar, garlic, oregano, honey, and 2 tablespoons cold water in a blender or small food processor. Blend 30 to 45 seconds, scraping down once, until it becomes a pale, pourable dressing with tiny flecks of olive. If it is thicker than heavy cream, blend in cold water 1 teaspoon at a time.
5. Taste the dressing. It should be sharp and salty enough to season the lettuce on its own. Add plenty of black pepper, and only add flaky salt if the feta was mild — most Greek feta brings enough.
6. Transfer the chilled romaine to a wide serving bowl and add the scallions, dill, and parsley. Pour over about three-quarters of the dressing and toss with your hands for a full 30 seconds, lifting from the bottom, so every ribbon is lightly coated. Add more dressing only if it looks dry.
7. Scatter the 1/2 cup crumbled feta, the torn olives, and the toasted pine nuts over the top, drizzle with a last thread of olive oil, and serve within 10 minutes while the shreds are still crisp.

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Nutrition (per serving, estimated)

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