Iceberg With Dried Oregano Dressing And Creamy Sheep&apos;s Milk Cheese Recipe

2 iceberg lettuces, outer leaves removed

1 bunch chives, snipped

½ 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)

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.
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.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m