ICEBERG SALAD WITH DRIED OREGANO DRESSING AND CREAMY FETA

Iceberg Salad With Dried Oregano Dressing and Creamy Feta image

Provided by Danielle Alvarez

Yield Serves 6-8

Number Of Ingredients 9

2 heads iceberg lettuce, outer leaves removed
1 bunch chives, snipped
1⁄2 bunch dill, fronds picked
50-70 g (1¾ oz-2½ oz) creamy sheep's milk feta (Bulgarian sheep's milk feta works, or even a Danish cow's milk feta would be good too)
30 g (1 oz) thinly sliced shallot
50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can't find that, add 2 teaspoons honey to regular white-wine vinegar)
1 teaspoon salt
1½ teaspoons dried oregano
120 ml (4 fl oz) extra-virgin olive oil

Steps:

First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, 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.