Maroulosalata (Greek Romaine Salad)
In Greece, maroulosalata stands as one of the most ubiquitous salads. Don't let its uncomplicated ingredient list deceive you; it's a wonderfully crisp, revitalizing dish bursting with taste. I especially relish it as a complement to roasted or grilled meats. To maintain authenticity, the secret is to finely shred the romaine lettuce (marouli) rather than using larger leaf pieces, as is more common in the United States.
Ingredients
- 1 head romaine lettuce
- 6 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
Instructions
- Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
- 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.
Notes
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.
Nutrition
Calories: 96kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 9mgPotassium: 204mgFiber: 2gSugar: 1gVitamin C: 18mgCalcium: 35mgIron: 1mg
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