Maroulosalata (Classic Greek Lettuce Salad) Recipe #141988
Another recipe which I found in Greek chef and restaurateur Theodore Kyriakou’s ‘real greek food', which he co-authored with food writer Charles Campion. So simple, so delicious and so quintessentially Greek! A really quick to make, fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece"! When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that “the term “Greek Salad” is one of the most abused in the world”.
10 min | 10 min prep
SERVES 4
- 150 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 romaine lettuce, shredded very finely
- 1 bunch spring onion, finely chopped, including the green parts
- 3 tablespoons finely chopped dill weed
- sea salt, to taste
- fresh ground pepper, to taste
- Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
- Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.
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5 stars