Name: Charred Romaine Greek Salad With Quinoa-Crusted Feta
Yield: 4 to 6 servings, Vinaigrette yields 1 cup
Ingredients: 1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped; 1/2 cup parsley, dill, and mint, chopped; 1/4 cup red onion, finely chopped; 1/4 cup (2 ounces/60 milliliters) red wine vinegar; 6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil; 1/4 cup (1 ounce/30 grams) quinoa flour; 1 large egg white; 1 cup (6 ounces/180 grams) Basic Quinoa or Pilaf-Style Quinoa; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; 8 ounces/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices; Vegetable oil for frying; 4 heads romaine lettuce, washed and dried; Salt and freshly ground black pepper; Extra-virgin olive oil; 2 cups (12 ounces/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed; 1 1/4 cups Sweet and Tangy Roasted Tomatoes; 1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons; Pepperoncini; Lemon wedges

Charred Romaine Greek Salad With Quinoa-Crusted FetaZach DeSart

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!