Maroulosalata (Greek Romaine Salad)
Food Wiki
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.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine world cuisine
Servings 6
Calories 96 kcal
- 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
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.
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.
Calories: 96kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 9mgPotassium: 204mgFiber: 2gSugar: 1gVitamin C: 18mgCalcium: 35mgIron: 1mg
Keyword Maroulosalata (Greek Romaine Salad)