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Creamy Feta Wedge Salad with Garlicky Bread Crumbs
Ingredients
Dressing
1 cup large-chunk crumbles of sheep’s milk feta (150g)
1/3 cup full-fat Greek yogurt (80g)
1/4 cup mayonnaise (56g)
3 tablespoons extra-virgin olive oil (41g)
1 medium garlic clove, peeled (4g)
Freshly ground black pepper to taste (about 1g, or to taste)
Garlicky Bread Crumbs
1/4 cup extra-virgin olive oil (55g)
1 small garlic clove, grated (2g)
3/4 cup panko bread crumbs (38g)
1/2 teaspoon kosher salt (3g)
Salad
1 head iceberg lettuce (600g)
3 Persian or mini cucumbers, cut into 1/2-inch-thick half-moons (300g)
1 cup cherry tomatoes, halved (150g)
1/3 cup chopped fresh chives (16g)
Large handful of fresh mint (20g)
Extra-virgin olive oil, for drizzling (about 14g)
Freshly ground black pepper to taste (about 1g, or to taste)
Instructions
1. Make the dressing: In a high-speed blender, combine the feta, yogurt, mayo, olive oil, garlic, and a few cracks of pepper. Blend until smooth and set aside.
2. Make the bread crumbs: Heat the olive oil in a small pan over medium heat. When the oil shimmers, add the garlic. Cook just until the garlic begins to lightly brown, less than 1 minute, and add the panko. Season with the salt, toss to coat in the oil, and cook until golden brown and fragrant, about 2 minutes. Set aside.
3. Make the salad: Cut the iceberg lettuce in half and remove the tough core. Halve each half and then cut each quarter in half to make eight wedges.
4. Place the lettuce in a large salad bowl and scatter with the cucumbers and tomatoes. Drizzle with the dressing and sprinkle with the bread crumbs. Finish with the chives and mint plus a drizzle of olive oil and a few cracks of pepper.
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