Greek cuisine · Salads & Mezze

Maroulosalata

Finely shredded romaine lettuce with plenty of dill and spring onions, dressed only with olive oil and lemon.

Ingredients · for 4 servings

• 2 romaine lettuce hearts (about 500 g)
• 6 spring onions
• 1 bunch dill
• 1 lemon
• 5 tbsp olive oil
• 1 tsp white wine vinegar
• Salt, pepper

Instructions

1. Halve the romaine hearts lengthwise, wash and spin very thoroughly dry in a salad spinner – wet leaves won't take on the dressing.
2. Stack the leaves and cut crosswise into about 5 mm thin strips, removing the tough core.
3. Cut the spring onions into fine rings, using the greens too, and finely chop the dill without the thick stems.
4. Loosely toss lettuce, spring onions and dill by hand in a wide bowl so nothing wilts.
5. Whisk olive oil, the juice of half a lemon, the vinegar, salt and pepper into a dressing and toss it in only just before serving.
6. Serve at once while the salad is still crisp, and pass the remaining lemon in wedges.