Green Salad

Name: Green Salad
Yield: Serves 4 to 6
Cuisine: Greece
Ingredients: 1 small head green-leaf lettuce; 1 small head romaine lettuce; 1/4 cup (60 milliliters) extra-virgin olive oil; 1/2 teaspoon kosher salt; 2 tablespoons finely chopped fresh chives; 1/4 cup (15 grams) roughly chopped fresh dill; 3 tablespoons (45 milliliters) lemon juice (from 1 1/2 large lemons); 3 tablespoons (45 milliliters) lemon juice (from 1 1/2 large lemons)

with Dill & Lemon Dressing

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

This is my version of a classic Greek dish, marouli salata, which simply means lettuce salad. It’s often served with sliced raw scallions but I substitute chives because they have a less overpowering bite. The freshness of the dill with the tangy lemon makes a great palate cleanser after a heavy or particularly rich meal.

Ingredients

For the Dressing

3 tablespoons (45 milliliters) lemon juice (from 1 1/2 large lemons)

Europe
Greece
Raw
Vegan
Gluten-free
Mediterranean

Method

Make the dressing: In a small bowl or cup, combine the lemon juice and salt and mix well to dissolve. Add the oil and whisk with a fork until emulsified.
Make the salad: Remove any brown or wilted outer leaves from both heads of lettuce. Cut the lettuce crosswise into ribbons about 1/2 inch (12 millimeters) thick. Rinse in cold water, drain, and dry in a salad spi