Ingredients
- Kosher salt
- 1 garlic clove, halved
- 4 cups romaine lettuce, rinsed, dried and torn into small pieces
- 8 medium-sized radishes, sliced
- 1 small red onion, sliced paper-thin and separated into rings
- 6 scallions, trimmed and chopped
- 1 small green pepper, cored, seeded and sliced into thin strips
- 1 pint ripe cherry tomatoes, hulled and halved
- 1 teaspoon dried oregano
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh dill
- ½ cup fruity extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and freshly ground black pepper
- 6 ounces dried textured plain goat cheese, crumbled
- 8 Greek or Italian black olives in oil, drained
- 4 to 8 anchovie fillets drained
- Nutritional Information
Nutritional analysis per serving (4 servings)
404 calories; 36 grams fat; 10 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 19 milligrams cholesterol; 839 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
- Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
- Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
- Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.
Dining and Cooking