ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE

ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE image

Yield 12

Number Of Ingredients 11

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1/4 cup whole milk
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/4 cups olive oil
7 ounces feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 cup pitted Kalamata olives or other brine-cured black olives
4 hearts of romaine lettuce, coarsely chopped
20 cherry tomatoes, halved
1/2 cup chopped chives

Steps:

Combine milk, vinegar, lemon juice and 1 garlic clove in processor. Blend until combined. With machine running, add 1/2 cup olive oil, then feta and Parmesan cheeses. Blend until smooth. Season dressing to taste with salt and pepper. Place pitted olives and remaining 1 garlic clove in clean processor. With machine running, add remaining 3/4 cup olive oil. Blend until mixture is smooth. Season tapenade to taste with salt and pepper. Place lettuce in large bowl. Toss with enough dressing to coat. Sprinkle with tomatoes and chives. Drizzle with tapenade and serve.