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Prep time
10 minutes
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Serves
8-10
Author Notes
This refreshingly simple Greek lettuce and dill salad, though less known outside of Greece than its counterpart with cucumbers, tomatoes, kalamata olives, and feta, deserves a place on everyone’s table as often as possible. I first encountered it at an unassuming Greek restaurant in Astoria, Queens, a NYC neighborhood boasting one of the largest Greek communities outside of Greece. There, crisp romaine lettuce ribbons, chilled in an ice bath, were tossed with generous amounts of dill and scallions, and dressed simply with olive oil and vinegar (many purists insist on extra virgin olive oil and white vinegar alone). The maroulosalata technique, with its emphasis on freshness and simplicity, can be applied to almost any salad green, yielding deceptively delicious results. It may not look like much at first glance, but this salad is truly addicting - you'll find yourself going back for more than you expected! While feta cheese is a somewhat polarizing addition, I personally love the salty, creamy dimension it brings. —César Pérez
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Ingredients
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FOR THE SALAD
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4
heads little gem lettuce OR 2 heads romaine lettuce
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½ cups
fresh dill, chopped
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1 cup
scallions, thinly sliced
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2 tablespoons
fresh chives, chopped
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½ cups
feta cheese, crumbled (optional)
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FOR THE DRESSING
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½ cups
Greek extra virgin olive oil
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¼ cups
red wine vinegar
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1
lemon, juiced
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Kosher salt and freshly cracked black pepper to taste
Directions
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Prepare the Lettuce: Wash the lettuce thoroughly and cut it into ½ inch wide ribbons. To make the lettuce extra crisp, submerge the ribbons into a bowl of ice water for 15-20 minutes. Drain the lettuce well and pat it dry with a clean kitchen towel or use a salad spinner.
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Make the Dressing: In a clean jar with a lid, combine the olive oil, red wine vinegar, lemon juice, salt, and pepper. Shake until well combined and emulsified.
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Assemble the Salad: In a large bowl, combine the crisped lettuce, dill, scallions, and chives. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Transfer to bowls and optionally top with crumbled feta.
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