Charred Romaine Greek Salad With Quinoa-Crusted Feta
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
44
Spice
62
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
For the vinaigrette: 1
2
In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil
3
Set aside
4
In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil
5
Set aside
6
For the feta: 2
7
Spread the quinoa flour out on a large plate
8
Beat the egg white in a small bowl
9
Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate
10
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
11
Add enough oil to a large skillet to reach 1/2 inch/1
12
25 centimeters up the sides of the skillet
13
Heat the oil over medium-high heat until shimmering
14
Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side
15
With tongs or a spatula, carefully transfer the feta onto a cutting board
16
Cut each slice crosswise into roughly 1 inch/2
17
5-centimeter pieces
18
Spread the quinoa flour out on a large plate
19
Beat the egg white in a small bowl
20
Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate
21
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
22
Add enough oil to a large skillet to reach 1/2 inch/1
23
25 centimeters up the sides of the skillet
24
Heat the oil over medium-high heat until shimmering
25
Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side
26
With tongs or a spatula, carefully transfer the feta onto a cutting board
27
Cut each slice crosswise into roughly 1 inch/2
28
5-centimeter pieces
29
For the salad: 3
30
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)
31
Remove and discard any of the lettuce's outermost leaves that are damaged
32
Cut each head in half lengthwise
33
Line 2 rimmed baking sheets with foil
34
Arrange the lettuce halves, cut side up, on the baking sheets
35
Season them with salt and pepper and drizzle them with olive oil
36
Turn them cut side down
37
Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes
38
Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer
39
Set the baking sheet on a cooling rack and repeat with the second tray
40
Divide the lettuce among 8 plates
41
Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices
42
Stir the vinaigrette to recombine it and spoon some over each salad
43
Top with the feta and serve with pepperoncini and lemon wedges
44
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)
45
Remove and discard any of the lettuce's outermost leaves that are damaged
46
Cut each head in half lengthwise
47
Line 2 rimmed baking sheets with foil
48
Arrange the lettuce halves, cut side up, on the baking sheets
49
Season them with salt and pepper and drizzle them with olive oil
50
Turn them cut side down
51
Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes
52
Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer
53
Set the baking sheet on a cooling rack and repeat with the second tray
54
Divide the lettuce among 8 plates
55
Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices
56
Stir the vinaigrette to recombine it and spoon some over each salad
57
Top with the feta and serve with pepperoncini and lemon wedges