Romaine Salad With Feta Dressing And Kalamata Tapenade Recipes

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE

Steps:

• Combine milk, vinegar, lemon juice and 1 garlic clove in processor. Blend until combined. With machine running, add 1/2 cup olive oil, then feta and Parmesan cheeses. Blend until smooth. Season dressing to taste with salt and pepper. Place pitted olives and remaining 1 garlic clove in clean processor. With machine running, add remaining 3/4 cup olive oil. Blend until mixture is smooth. Season tapenade to taste with salt and pepper. Place lettuce in large bowl. Toss with enough dressing to coat. Sprinkle with tomatoes and chives. Drizzle with tapenade and serve.

FETA TAPENADE

Steps:

• Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA

Steps:

• Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
• Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.