3 carrots
ice water for bath
1 small head romaine lettuce
175 ml feta cheese, crumbled 3/4 cup
50 ml fresh dill, snipped 1/4 cup
salt & pepper to taste
1 juice of lemon
25 ml olive oil 2 tbsp
Peel carrots and cut into 3 inch (7 cm) lengths. Using a vegetable peeler, slice carrots into thin, translucent strips. Place strips in ice water bath and let stand until curly; about 20 minutes. Transfer carrots to a paper towel; blot dry. Slice romaine lettuce into 1/4 inch (.5 cm) wide pieces. Combine carrot strips, romaine, half of cheese, dill, salt and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad and toss to combine. Top with remaining feta cheese.
Serves 4