1 head baby romaine (cos) lettuce or 1/2
head normal-sized romaine (cos) lettuce
4 oz (125g) firm feta cheese, cut into
1/2-inch (12mm) cubes
1/4 cup (3/4 oz / 7g) fresh dill, chopped
3 tbsp lemon juice
2 tbsp olive oil
1/4 tsp sea salt
freshly ground black pepper to taste
Method :
Cut carrots in half lengthwise. Using a
vegetable peeler, slice carrots into thin long strips. Place strips in a
bowl of ice water and place in refrigerator until carrot curls, about 15
minutes. Drain carrots and pat dry with paper towels.
Slice lettuce into 1-inch (2.5 cm) shreds.
Combine carrots, lettuce, feta and dill in a serving bowl. Combine lemon
juice, olive oil and salt and pepper in a screw-top jar and shake well
to mix. Pour dressing over salad and toss until well combined. Serve
chilled.
