Iceberg Salad With Dried Oregano Dressing and Creamy Feta

Instructions

First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine. Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

• heads iceberg lettuce Notes: 2, outer leaves removed
• bunch chives Notes: 1, snipped
• 1⁄2 bunch dill Notes: fronds picked
• creamy sheep’s milk feta Notes: 50-70 g, 13⁄4 oz-21⁄2 oz, Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too
• thinly sliced shallot Notes: 30 g, 1 oz
• agrodolce-style white-wine vinegar Notes: 50 ml, 13⁄4 fl oz, if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar
• salt Notes: 1 teaspoon
• 11⁄2 teaspoons dried oregano
• extra-virgin olive oil Notes: 120 ml, 4 fl oz