Ingredients
Scale
- 2 heads of Romaine lettuce (about 3 cups, chopped)
- 1 head of Radicchio (about 1.5 cups, chopped)
- 1/2 bunch of Dill (about 1/4 – 1/3 cup, chopped)
- 4 Green Onions (sliced)
- 1/2 cup of toasted Pine Nuts
For the Dressing:
- 1/4 cup of Olive Oil
- 7 ounces of Greek Feta Cheese
- 2 cloves of Garlic
- Juice of 1 Lemon
- 1/2 teaspoon of Ground Black Pepper
- 1/4 – 1/3 cup of Water (to adjust the dressing consistency)
Instructions
- 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.