Maroulosalata (Greek Romaine Salad)


  • 1 head Romaine salad
  • 6 medium scallions, finely sliced
  • ½ cup chopped fresh dill
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.


  • Step 2

    Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

  • Cook's Note:

    If you want, chill the salad in the refrigerator for up to 2 to 3 hours before serving, but leave the oil, vinegar, salt, and pepper out until just before serving.

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