Ingredients
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- 3 heads Little Gem lettuce (300g), washed and torn
- 2 medium Persian cucumbers (180g), thinly sliced
- 4 small rainbow radishes (80g), mandoline-shaved
- ½ cup barrel-aged Greek feta (75g), crumbled
- 3 tbsp extra virgin olive oil (45ml)
- 1 ½ tbsp fresh lemon juice (22ml)
- ½ tsp dried Greek oregano (1g)
Step-by-Step Instructions
Prepare the Greens
Spin torn Little Gem leaves thoroughly dry in a salad spinner to ensure maximum dressing adhesion.
Whisk Vinaigrette
In a small bowl, vigorously whisk olive oil, lemon juice, dried oregano, kosher salt, and pepper until emulsified.
Toss and Assemble
Toss lettuce, sliced cucumbers, and shaved radishes lightly with the dressing in a wide ceramic salad bowl.
Garnish
Top generously with crumbled feta and colorful edible viola blossoms. Serve immediately.
Sensory Doneness Verification
Visual: Vivid contrast of emerald greens, magenta radishes, and creamy white feta crumbs. Auditory: Crisp audible crunch when slicing through chilled Little Gem ribs. Aroma: Citrusy lemon zest and pungent Greek oregano. Tactile: Tender leaves with firm, crisp cucumber bite.
Troubleshooting & Testing Notes
Keep vegetables sliced in airtight containers and dress only right before serving.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Salad Spinner
- Mandoline Slicer
- Ceramic Serving Bowl
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