Adapted by Michelle Anna Jordan from
Rosemary Barron’s, “Flavors of Greece”
Spring Green Salad with
Redwood Hill Farm Feta Cheese and Olives
Serves 3 to 4

1 heart (inner leaves) of romaine lettuce, rinsed and dried
4 cups mixed young greens, such as baby spinach, watercress, curly endive, arugula, mizuna
Juice of 1 lemon
3/4 tsp kosher salt, plus more to taste
Black pepper in a mill
1/4 cup fruity olive oil, plus more to taste
3 Tbsp minced Italian parsley
1/2 cup pitted Kalamata olives, sliced in half
4 to 6 ounces Redwood Hill farm’s Feta, cut into 1/2 -inch dice
4 scallions, trimmed and thinly sliced
2 Tbsp dried Greek oregano
Tear the romaine leaves into bite-size pieces and place them in a large salad bowl with the other greens. In a small non-reactive bowl, combine the lemon juice, salt, and several turns of black pepper. Stir to dissolve the salt. Slowly whisk in the olive oil, taste, and correct the seasoning; if the dressing is too tart, add a little more olive oil. Pour the dressing over the greens and toss quickly until the greens are evenly coated. Scatter the parsley, olives, feta, scallions, and oregano over the salad, toss again, and serve.

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