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A simple recipe from Bon Apetit, I also added some tomatoes, white onion and olives to this.  To remove the sharpness of the onion, I soaked it in ice water for 5 minutes before adding it to the salad.  A nice, light side to go along with some of the heavier items.


  • 1/2 cup plus 1 tablespoon olive oil
  • 6 tablespoons fresh lemon juice
  • 2 garlic cloves, pressed
  • 16 cups torn romaine lettuce (about 1 large head)
  • 1 English hothouse cucumber, cut into 2 1/2×1/4×1/4-inch strips
  • 4 green onions, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 small jar kalamata olives, drained


Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.

Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.