Charred romaine greek salad with quinoa-crusted feta
Delight in the smoky flavors of charred romaine paired with crispy quinoa-crusted feta in this delectable Greek salad. Perfect for a gourmet meal.
Ingredients:
- 1/2 cup (60g /60 grams) Kalamata olives, finely chopped
- 1/2 cup parsley, dill, and mint, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup (60g/60 milliliters) red wine vinegar
- 6 tablespoons (90g/90 milliliters) extra-virgin olive oil
- 1/4 cup (30g/30 grams) quinoa flour
- 1 large egg white
- 1 cup (170g/180 grams) Basic Quinoa or Pilaf-Style Quinoa
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 230g/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices
- Vegetable oil for frying
- 4 heads romaine lettuce, washed and dried
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 cups (340g/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed
- 1 1/4 cups Sweet and Tangy Roasted Tomatoes
- 1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons
- Pepperoncini
- Lemon wedges
Instructions:
- 1. Combine olives, herbs, onion, vinegar, and oil in a medium bowl, and mix well. Set it aside.
- 2. Place quinoa flour on a large plate. Whip the egg white in a small bowl. Mix the quinoa with oregano and red pepper flakes, then spread it on another large plate. Coat each feta slice with quinoa flour, dip in the egg white, and cover with the quinoa mixture, pressing gently to stick. Pour enough oil into a large skillet to cover it up to 1/2 inch/1.25 centimeters on the sides. Heat the oil on medium-high heat until it shimmers. Cook the feta until the quinoa becomes crisp and the cheese melts, about 2 minutes on each side. Using tongs or a spatula, carefully move the feta to a cutting board. Slice each piece crosswise into approximately 1 inch/2.5-centimeter pieces.
- 3. Position an oven rack on the highest level and set the broiler to high (do not move the rack if using a broiler drawer). Discard any damaged outer leaves of the lettuce. Halve each head lengthwise. Line 2 rimmed baking sheets with foil. Place the lettuce halves, cut side up, on the baking sheets. Season with salt and pepper, drizzle with olive oil, then flip them to cut side down.
- 4. Broil one baking sheet of lettuce until it starts to char, for about 1 to 3 minutes. Take it out of the oven, turn the lettuce halves cut side up, and broil until charred, for another 1 to 3 minutes. Place the baking sheet on a cooling rack and repeat the process with the second tray.
- 5. Distribute the lettuce onto 8 plates. Add 1/4 cup of quinoa, roasted tomatoes, and cucumber slices on top of each lettuce half. Stir the vinaigrette well and drizzle some over each salad. Garnish with feta, and serve with pepperoncini and lemon wedges.
Summary:
- Calories: 9421 kcal
- Fat: 792 g
- Protein: 151 g
- Carbs: 478 g
- Potassium: 11045 mg
- Magnesium: 1542 mg