Iceberg with Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
This salad is nostalgic for me in a lot of ways. Iceberg was the lettuce of choice in my house growing up, and I can remember the bottle of ‘Italian’ dressing poured over it. Of course, now I find those bottled dressings terrible, but there is something really good about crunchy lettuce and a bright shallot dressing filled with the flavour of dried oregano.
The creamy feta is a perfect counterpoint to this. I love this salad alongside grilled or roasted meats, or sometimes I’ll add some chickpeas or shaved zucchini (courgette) for a more substantial salad.
Ingredients 9
2 heads iceberg lettuce, outer leaves removed
1 bunch chives, snipped
1⁄2 bunch dill, fronds picked
50 ‒ 70 g sheep's milk feta, creamy
Dressing
30 g shallot, thinly sliced
50 ml agrodolce-style white-wine vinegar
1 tsp salt
1 1⁄2 tsp dried oregano
120 ml extra-virgin olive oil
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Method 4
First, make your vinaigrette. In a small bowl or jar with a lid, combine the , and . Leave to macerate for about 15 minutes.
Add the and and mix or shake to combine.
Cut your into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce.
Sprinkle a bit of on top, followed by the and , then shave slices of over the whole thing, or simply crumble it in. Serve immediately.
Danielle Alvarez's tips
I prefer to dress iceberg by pouring the dressing over it as opposed to tossing it together with the dressing in a bowl. This is because iceberg tends to stay in wedges or chunks without the layers separating into leaves. Pouring the dressing on allows you to dress the leaves while retaining their crunchy layers.
Always keep your iceberg super cold right up until serving, as this will give you the best crunch – which is, after all, its biggest appeal.
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Notes
3
