Those owls on my apron know what's up and they are especially excited: The CSA has started up for the season! I came home to my apartment today to find a glorious bag in my fridge (kindly delivered by Jamie) of organic vegetables grown for me at Catalpa Ridge Farm in Wantage, NJ by Farmer Rich Sisti. Could life be any better? It can. Inside the bag I found my all time favorite, green garlic, and texas sweet onions with their green tops, dill, rhubarb, lettuce and spinach.
The dill reminded me of a great chopped salad I had a couple of years ago at Philoxenia, a Greek restaurant in Astoria Queens, and so I recalled the taste of that great salad, and came up with the following:
Chopped Salad with Dill, Onions, Feta and Lemon Dressing
1 small Texas Sweet Onion (or 1 small yellow onion if you are not part of the CSA!)
a small handful of dill
a good slice of feta
1/2 a lemon
Mandolin the onion into your salad bowl, sprinkle with a pinch of salt and squeeze the lemon on top of the onion. Let sit while you wash, dry and chop your dill and lettuce. Combine all the ingredients in the bowl and toss until incorporated. Eat up!
Would probably be great without the feta and with some pan fried halloumi cheese instead! Be sure to deglaze the pan with extra lemon juice if you go that route... mmmm... The dill keeps the dish light and refreshing and really stands up to the lemon and the cheese. It's a great start to the season!