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Shredded Romaine and Cucumber Salad with Yogurt Dressing
Oleana restaurant’s Shredded Romaine and Cucumber Salad with Yogurt Dressing has bold, fresh flavors. Just one taste, and you’ll understand why this salad is so popular.
Recipe adapted from Fine Cooking
Ingredients
Yogurt Dressing
2 tablespoons lemon juice
1 tablespoon champagne vinegar (I used Prosecco champagne vinegar)
1 1/2 tablespoons granulated sugar
1 teaspoon fresh garlic, minced
1/2 cup whole milk Greek yogurt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons good quality extra virgin olive oil
Shredded Salad
1 large head of romaine
1 English cucumber (mine was one pound)
2 cups fresh baby arugula
1 cup whole walnuts, divided
3 tablespoons fresh dill, coarsely chopped
2 tablespoons fresh mint, coarsely chopped
2 tablespoons fresh flat leaf parsley, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Pinch red pepper flakes (or Aleppo pepper*)
Instructions
- In a small bowl mix lemon juice, vinegar, sugar and garlic and let sit ten minutes.
- Whisk in yogurt, salt, pepper and oil. Set aside.
- Separate romaine leaves from core and discard core and any discolored leaves. Rinse under cold water and completely pat dry with paper towels. Stack the leaves and with a long sharp knife, start slicing thin slices from the stack from one end to the other. Add to a large bowl and toss.
- Trim, peel and seed the cucumber and then shred on the large holes of a box grater. Place the shredded cucumber on some paper towels or a clean kitchen towel and squeeze out as much water as you can. Add to the bowl with the romaine.
- Coarsely chop the arugula and add to the large bowl.
- Lightly toast whole walnut pieces and set a few aside for garnish. Add the remainder to the large bowl along with the dill, mint, parsley, salt, pepper and pepper flakes. Toss to combine.
- When ready to serve, toss half the dressing with the lettuce mix and top the bowl with the reserved walnuts.
- Serve the other half of the dressing on the side.
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Notes
* The original recipe called for Aleppo pepper.
