Ingredients
6 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
1 1/2 tsp. Dijon mustard
kosher salt
Freshly ground black pepper
2 head Bibb lettuce
2 head of frisée (inner light-green leaves only)
c. Dill sprigs
c. whole flat-leaf parsley leaves
1 c. thawed frozen artichokes
3/4 c. grape or cherry tomatoes
1/2 seedless English cucumber
1/2 small red onion
1/4 c. pitted kalamata olives
Greek-Style Leg of Lamb
1/2 lb. diced Greek feta cheese
Preparation
Step 1In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.Step 2In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion, and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.
