A Year-Round Guide to Franklin and Nantahala

Yield: 2 large salads. For the salad: 4 cups Romaine lettuce, chopped ½ red onion, thinly sliced 6 cherry tomatoes, halved 6 pepperoncini peppers 8 Kalamata olives, pitted 1 English

Rosemary and Goat Cheese Strata

Yield: 2 large salads. For the salad: 4 cups Romaine lettuce, chopped ½ red onion, thinly sliced 6 cherry tomatoes, halved 6 pepperoncini peppers 8 Kalamata olives, pitted 1 English

Yield: 2 large salads.

For the salad:
4 cups Romaine lettuce, chopped
½ red onion, thinly sliced
6 cherry tomatoes, halved
6 pepperoncini peppers
8 Kalamata olives, pitted
1 English cucumber, cut in half lengthwise and sliced
½ cup feta cheese, torn into chunks
½ cup large croutons

For the vinaigrette:
¼ cup red wine vinegar
1 tablespoon granulated sugar
1 teaspoon dried oregano
2 ounces feta cheese
½ teaspoon garlic powder
2 anchovies or 1 teaspoon anchovy paste
½ cup extra virgin olive oil
Salt and freshly cracked black pepper to taste

For the vinaigrette: In a blender on high speed, combine all ingredients for 10 to 20 seconds. Taste and add salt or pepper if needed.

For the salad: Pat dry lettuce with paper towels. Place lettuce in a large mixing bowl. Drizzle ¼ cup vinaigrette over lettuce and massage into lettuce with hands.
Place tossed lettuce in salad bowls or on dinner plates. Arrange sliced onion, tomatoes, peppers, olives, and cucumbers around lettuce. Top with croutons. Save extra vinaigrette to add to salads, pasta salad, or for dipping bread in.

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This story was published on May 14, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.