So simple but so delicious! This easy recipe is creamy, and crunchy. It’ll become a family favourite.
2 iceberg lettuces, outer leaves removed
1 bunch chives, snipped
1/2 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 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.