Begin by washing and chopping the Romaine lettuce, Radicchio, dill, and green onions. Place them in a large bowl.
Now, let’s prepare the dressing. In a blender, combine all dressing ingredients except some feta cheese. Blend until smooth, adjusting the consistency with water as needed.
Toast the pine nuts in a small pan over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them!
Once toasted, let the pine nuts cool before adding them to the salad bowl.
Toss the salad with the dressing until well coated.
Finally, sprinkle the remaining crumbled feta cheese and additional dill on top. Serve and enjoy this delightful Greek-inspired salad! Any leftovers can be stored in the fridge for up to two days in an airtight container.