Recipe of the Week: Greek Salad

Recipe of the Week by Natalia Rose Institute Executive Chef Doris Choi: Greek Salad

Radish, Cucumber & Dill with Shredded Romaine Hearts & Goat Feta

This salad was first introduced to me at Pylos, a great Greek restaurant in NYC. The combination of julienned* cucumbers, feathery dill, and thinly sliced scallions all tossed in a mammoth bowl of finely shredded young romaine with a sprinkling of feta, lemon, and extra virgin olive oil changed the way I look at salads. The addition of radishes gives it a peppery kick!

• 2 romaine hearts, sliced ¼-inch thin

• 1 cup julienned radishes

• 1 seedless cucumber, julienned

• 2 scallion stalks, thinly sliced, including greens

• 2 tbsp finely chopped dill

• 1 or 2 lemons, juiced

• ½ cup crumbled goat feta (optional)

• Drizzle extra virgin olive oil (optional)

Julienned vegetables are brilliant for enjoying every ingredient at once. To julienne the radish and cucumber, use a mandolin to thinly slice into rounds. Then stack the slices up to 1 inch high and cut into tiny matchsticks. If using feta, there is no need for any oil since it will substitute for the “fat.”