Oak-leaf Lettuce, Fresh Fava, and Cherry Tomatoes with Dill-Yogurt Dressing

Name: Oak-leaf Lettuce, Fresh Fava, and Cherry Tomatoes with Dill-Yogurt Dressing
Yield: Serves 4 to 6
Ingredients: ½ cup (30 g) coarsely chopped fresh dill; 1 tablespoon Greek-style yogurt; 4 scallions, white and most of the green parts, thinly sliced; 1 teaspoon Dijon mustard; Salt and freshly ground pepper; 3 tablespoons good, fruity olive oil; 1 tablespoon sherry vinegar; 4 cups (200 g) coarsely chopped oak-leaf lettuce (see Notes); 2 cups (340 g) cooked and skinned fava beans, fresh or frozen (see Notes); 10 to 12 cherry tomatoes, halved

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Any lettuce will be equally delicious in this simple salad, but the dark oak-leaf variety makes for a dramatic presentation and contrast in colors. The salad is one of my “accidental” recipes. Oak-leaf lettuces thrive in our garden and last much longer than romaine, which wilts early, when the days get longer and warmer in the spring. Oak-leaf lettuce is still tender when the fava pods ripen and the first cherry tomatoes from southern Crete appear in our supermarkets. To dress the salad, I