Warm Lamb Salad with Fresh Herbs, Feta and Artichokes

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Serving size:8
Total Time:
Warm Lamb Salad with Fresh Herbs, Feta and Artichokes

Ingredients

  • 6 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 11/2 tsp Dijon mustard
  • kosher salt and freshly ground pepper
  • 12 oz head of Bibb lettuce, torn into bite-size pieces
  • 2 head of frisée, inner light-green leaves only torn into bite-size pieces
  • 1/3 cup dill sprig
  • 1/3 cup whole flat-leaf parsley leaf
  • 1 cup thawed frozen artichoke, drained
  • 3/4 cup grape or cherry tomato, halved
  • 1/2 seedless (English) cucumber, very thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup pitted Kalamata olive, halved
  • <a href="http://www.kitchendaily.com/recipe/greek-style-leg-of-lamb-148961">Greek-Style Leg of Lamb</a>
  • 1/2 lb Greek feta cheese, diced

Directions

  1. In 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.
  2. In 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.