Ingredients
3 cups broken romaine
3/4 cup crumbled feta
1/3 cup olive oil
1/4 cup garlic-flavored red wine vinegar
1 teaspoon cracked pepper
2 teaspoon chervil
2 tablespoons fresh parsley
1/4 teaspoon salt
16 Greek olives
Preparation
Turn romaine into a large plastic bag and chill for 2-3 hours to crisp well. Just before serving, place in a large salad bowl, and crumble feta over the romaine. Combine olive oil, vinegar, pepper, chervil, parsley, and salt in a small jar and shake well. Pour over the greens. Toss lightly to coat each leaf with dressing.
