ingrédients
- 4-5 cups chopped romaine lettuce
- 1 pint cherry tomatoes, chopped in half
- 1 cup chopped cucumbers
- ½ cup chopped red peppers
- ½ cup chickpeas, drained and rinsed
- ¼ cup red onion, chopped
- ¼ cup olives, pitted and sliced
- ½ cup feta cheese, chopped
- 1 tablespoon parsley chopped, optional
Dressing:
- 3 garlic cloves, minced
- 1 medium sized lemon, juiced
- 1 cuillère à café de moutarde de Dijon
- ¼ cup red wine vinegar
- ¾ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ de cuillère à café de poivre noir moulu
- ½ cup extra virgin olive oil
les orientations
- Chop all the romaine lettuce as fine as you prefer, transferring it to a large bowl. Add chopped ingredients to the bowl and toss together or arrange in lines on top of the lettuce.
- Add all dressing ingredients in a shaker bottle or in a bowl and use a whisk or fork to make sure all ingredients have blended. Pour onto salad and mix with tongs or salad spoons.
