Radish, Cucumber & Dill with Shredded Romaine Hearts & Goat Feta

This salad was first introduced to me at Pylos, a great Greek restaurant in NYC. The combination of julienned* cucumbers, feathery dill, and thinly sliced scallions all tossed in a mammoth bowl of finely shredded young romaine with a sprinkling of feta, lemon, and extra virgin olive oil changed the way I look at salads. The addition of radishes gives it a peppery kick!

2 romaine hearts, sliced ¼-inch thin
1 cup julienned radishes
1 seedless cucumber, julienned
2 scallion stalks, thinly sliced, including greens
2 tbsp finely chopped dill
1 or 2 lemons, juiced
½ cup crumbled goat feta (optional)
Drizzle extra virgin olive oil (optional)

*Julienned vegetables are brilliant for enjoying every ingredient at once. To julienne the radish and cucumber, use a mandolin to thinly slice into rounds. Then stack the slices up to 1 inch high and cut into tiny matchsticks. If using feta, there is no need for any oil since it will substitute for the “fat.”