Greek Country SaladRomulo Yanes
This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land.
Active time: 30 min Start to finish: 30 min
Recipe information
Yield
Makes 8 servings
Ingredients
For dressing
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/3 cup extra-virgin olive oil
For salad
1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)
1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)
1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2 oz baby spinach (2 cups)
1 cup watercress sprigs, trimmed
1/2 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley
1/4 cup thinly sliced scallion
Preparation
Make dressing:
Step 1
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad:
Step 2
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
