Columella salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head iceberg or romaine | |
| Lettuce | ||
| ½ | teaspoon | Savory |
| 2 | teaspoons | Mint |
| 2 | teaspoons | Fresh rue, chopped (opt.) |
| 2 | teaspoons | Fresh coriander, chopped |
| (opt.) | ||
| 2 | tablespoons | Parsley, chopped |
| 4 | Green onions, trimmed and | |
| Chopped | ||
| ½ | teaspoon | Thyme |
| ¾ | cup | Feta cheese, crumbled |
| ¼ | teaspoon | Ground pepper |
| ¼ | cup | Vinegar |
| ¼ | cup | Olive oil |
| ¾ | cup | Walnuts, chopped |
Directions
1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a salad bowl. Add the remaining ingredients and toss lightly.
NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a blender and blend well. Transfer to a mixing bowl, and add the cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts.