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iceberg with dried oregano dressing and creamy sheep's milk cheese recipe

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Servings: 6

Author : Danielle Alvarez

lettuce summer danielle alvarez

Ingredients

Remove All · Remove Spices · Remove Staples

2 iceberg lettuces, outer leaves removed1 bunch chives, snipped1/2 bunch dill, fronds picked50-70 grams creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)30 grams thinly sliced eschalot50 milliliters agrodolce-style white wine vinegar (if you can’t find that, add 2 tsp honey to regular white wine vinegar)1 tsp salt1 1/ 2 tsp dried oregano120 milliliters extra-virgin olive oil

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Instructions

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Step 1

First, make your vinaigrette. In a small bowl or jar with a lid, combine the eschalot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.

Step 2

Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.