Ingredients
Dressing:
1/4 cup plus 2 tablespoons packed fresh dill
1 1/2 garlic cloves
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground pepper
Salad:
1 pound large peeled cooked shrimp
3/4 cup orzo, cooked, rinsed, drained, tossed with 1 teaspoon vegetable oil and chilled
3 1/2 ounces feta cheese, crumbled
1 large ripe tomato, seeded, diced
12 Kalamata olives (about 2 ounces), pitted, chopped
2 green onions, sliced
Red leaf lettuce
Fresh dill sprigs
Kalamata olives
Preparation
For dressing: Insert Steel Knife. Place dill in work bowl. With machine running, drop garlic through feed tube and process until minced. Scrape down sides of bowl. Add oil, lemon juice, vinegar and salt. Season with pepper. Process until blended, about 5 seconds. Transfer dressing to large bowl.
For salad: Add shrimp, orzo, feta, tomato, chopped olives and onions to dressing. Toss gently to combine. (Salad can be prepared 3 hours ahead. Cover and refrigerate.) Adjust seasoning. Line 4 serving plates with lettuce. Mound salad decoratively atop lettuce. Garnish with dill sprigs and olives.
