• STAFF-FAVORITE

Ingredients

1. 6 tablespoons extra-virgin olive oil
2. 3 tablespoons red wine vinegar
3. 1 1/2 teaspoons Dijon mustard
4. Kosher salt and freshly ground black pepper
5. 2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces
6. 2 heads of frisée, inner light-green leaves only, torn into bite-size pieces
7. 1/3 cup dill sprigs
8. 1/3 cup whole flat-leaf parsley leaves
9. 1 cup thawed frozen artichokes, drained
10. 3/4 cup grape or cherry tomatoes, halved
11. 1/2 seedless (English) cucumber, very thinly sliced
12. 1/2 small red onion, very thinly sliced
13. 1/4 cup pitted kalamata olives, halved
14. Greek-Style Leg of Lamb
15. 1/2 pound Greek feta cheese, diced (1 1/4 cups)

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.