This modern-looking salad is from the cutting edge of ancient civilisation. Soft, fresh cheese and walnuts have won hearts since the two were first paired in ancient Greece. Seek out the finest and freshest sheep’s milk feta or any soft, fresh curd-like cheese.
Cook potatoes in simmering salted water for 30 minutes. Cool, peel and cut into thick slices.
Combine vinegar, mustard, sea salt and pepper in a bowl and slowly whisk in olive oil. Taste, and adjust accordingly. Toss lamb’s lettuce and walnuts in dressing.
Arrange a layer of potato slices on serving plates and drizzle with any remaining dressing. Top with blocks of feta cheese, and top with dressed leaves and walnuts.
© 1998 All rights reserved. Published by Murdoch Books.