SHREDDED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

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Most requested recipe at Oleana Restaurant.

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  • 4

Ingredients

  • Dressing:
  • 2 tbsp fresh lemon juice
  • 1 tbsp Champagne vinegar
  • 1 1/2 tsp sugar
  • 1 garlic clove, minced
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup + 1tbsp extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • Salad:
  • 1 large head romaine
  • 1 English cucumber
  • 1 cup baby arugula
  • 3/4 cup light toasted walnut halves (2-3 tbsp reserved for garnish)
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground pepper
  • Scant 1/4 tsp crushed red pepper flakes

Preparation

Step 1

Dressing:
In a small bowl, combine the lemon juice, vinegar, sugar and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use (can be made up to 3 days ahead.

Salad:
Wash and thoroughly dry the romaine leaves (the dressing won't cling if the lettuce is wet). Slice the leaves crosswise 1/4" thick and transfer to a large bowl.

Peel, halve, seed and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the arugula, and add that to the bowl along with the dill, mint and parsley. Keep cold until ready to serve.

Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the crushed red pepper flakes and reserved walnuts and serve.

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