Iceberg With Dried Oregano Dressing and Creamy Sheeps Milk Cheese
Ingredients
- 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
Instructions
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