2 heads Romaine cored and coarsely “broken”
(4 to 6 cups)
1 bunch scallions, trimmed and chopped
1 small onion, peeled and sliced thinly into rings
4 radishes, sliced
12 imported black olives
½ cup Feta cheese, crumbled
¼ teaspoon oregano
12 cherry tomatoes, halved
Juice of two lemons
6 to 8 tablespoons olive oil
Salt and black pepper, freshly ground
Combine the lettuce, scallions, onion, radishes, olives, Feta cheese, oregano and tomatoes in a salad bowl.
Add the lemon juice and toss.
Add the olive oil, salt and pepper to taste and toss again.
YIELD: 6 servings.
(adapted from an article in a 1980 daily The New York Times)
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