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Recipe courtesy of Cristeta Comerford

Show: Barefoot Contessa

Episode: Barefoot in Washington

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Salad Wrap with Greek Yogurt Feta Cheese Dip

Total:: 25 min
Active:: 25 min

Yield:: 6 servings

Level:: Easy

Ingredients

For the dip:

1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1 lemon, juice and zest
1/4 cup Italian parsley, finely chopped
1 clove garlic, finely minced
Salt and freshly ground black pepper

For the salad wrap:

1 bunch baby red oak lettuce
1 bunch baby Lolla Rosa lettuce
1 bunch frisee
1 small carrot, peeled and julienned on a mandoline
1 small jicama, peeled and julienned on a mandoline
1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces

Directions

Special equipment: a mandoline

For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use.

For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly.

For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Salad Wrap with Greek Yogurt Feta Cheese Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 1 cup plain Greek yogurt; 1/2 cup crumbled feta cheese; 1 lemon, juice and zest; 1/4 cup Italian parsley, finely chopped; 1 clove garlic, finely minced; Salt and freshly ground black pepper; 1 bunch baby red oak lettuce; 1 bunch baby Lolla Rosa lettuce; 1 bunch frisee; 1 small carrot, peeled and julienned on a mandoline; 1 small jicama, peeled and julienned on a mandoline; 1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces