Warm Lamb Salad with Fresh Herbs Feta and Artichokes

Ingredients

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces
• 2 heads of frisée, inner light-green leaves only, torn into bite-size pieces
• 1/3 cup dill sprigs
• 1/3 cup whole flat-leaf parsley leaves
• 1 cup thawed frozen artichokes, drained
• 3/4 cup grape or cherry tomatoes, halved
• 1/2 seedless (English) cucumber, very thinly sliced
• 1/2 small red onion, very thinly sliced
• 1/4 cup pitted kalamata olives, halved
• Greek-Style Leg of Lamb
• 1/2 pound Greek feta cheese, diced (1 1/4 cups)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag