Viscolli’s Famous Chopped Salad

What could be better than one bite that satisfies all of the taste buds in your mouth? Here is a dish that is offered in Viscolli hotels worldwide.


1 cup feta cheese
1/2 cup extra virgin olive oil
3 TBS lemon juice
3 TBS water
3 TBS dill
3 small garlic cloves
3 Romaine Hearts
1 large cucumber
4 celery stalks
2 large carrots
1 large tomato
6 radishes
1 cup frozen peas
2 cans chick peas
fresh ground pepper to taste
salt to taste (Kosher or sea salt is best)


sharp knife/cutting board
measuring cups/spoons
food processor
lemon juicer


Grate the garlic clove
Chop the romaine.
Slice the cucumber, celery, carrots, tomato, radishes.
Rinse the peas.
Drain and rinse the chick peas.


Place the cheese, oil, lemon juice, water, dill, garlic, salt, and pepper in a food processor. Blend.
Mix all of the chopped vegetables. Toss with the dressing.
Serves 6.


Find this and other recipes in Emerald Fire, book 3 of the Jewel Series.

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