Iceberg with dried oregano dressing and creamy sheep's milk cheese
SERVES 6
INGREDIENTS
2 iceberg lettuces, outer leaves removed
1 bunch chives, snipped
1/2 bunch dill, fronds picked
50-70g creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)
VINAIGRETTE DRESSING
30g thinly sliced eschalot
50ml agrodolce-style white wine vinegar (if you can’t find that, add 2 tsp honey to regular white wine vinegar)
1 tsp salt
1 1/ 2 tsp dried oregano
120ml extra-virgin olive oil
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.
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How to chop mint, sage, oregano and basil 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.
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