Not too long ago Conor and I went over to our friends, Lee Ann and Brian's house. They BBQ'd chicken and burgers, roasted vegetables and made the most amazing romaine salad. Romaine doesn't usually appeal to me because it doesn't have a lot of hardiness... and without fail it reminds me of cesare salad. This salad, however, had a surprising twist - Dill - and it went so well with it's grilled accompaniments.
Ingredients (serves 4):
3 - 4 romaine hearts
1/2 cup of raw pine nuts (browned)
1/2 cup feta cheese crumbled
2 tbsp of dill chopped
Dressing:
1/4 cup olive oil
1 lemon squeezed juice
Lots of S&P to taste
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