Charred Romaine Greek Salad With Quinoa Crusted Feta Recipes
CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA
Provided by María Del Mar Sacasa
Categories Salad Low Fat Vegetarian Kid-Friendly Low Cal Wheat/Gluten-Free Dinner Lunch Salad Dressing Healthy Low Cholesterol Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 to 6 servings, Vinaigrette yields 1 cup
Number Of Ingredients 23
Steps:
- For the vinaigrette:
- 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
- For the feta:
- 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
- For the salad:
- 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
- 4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
- 5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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