Maroulosalata

Maroulosalata (Greek Romaine and Dill Salad)

A crisp, wintry Greek salad of finely shredded romaine, spring onion and plenty of fresh dill, dressed only with olive oil, lemon and salt. It is the classic foil for grilled meats, fried fish and rich stews.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 large head romaine lettuce, about 400 g / 14 oz trimmed leaves
• •4 whole spring onions, white and light green parts
• •1 bunch fresh dill, about 20 g / ¾ oz, leaves and tender stems
• •80 ml (⅓ cup) extra virgin olive oil, good quality, Greek if possible
• •3 tbsp lemon juice, from about 1–2 lemons, freshly squeezed
• •1 tsp fine sea salt, or to taste, adjust after tossing

Steps

1. 1 Wash the romaine leaves and dry them thoroughly in a salad spinner or clean towel - any water left on the leaves will dilute the dressing.
2. 2 Trim the romaine core and shred the leaves very finely with a sharp knife into thin ribbons (about 5 mm / ¼ inch wide). You should have roughly 400 g / 14 oz of shredded lettuce.
3. 3 Slice the spring onions thinly, on a slight diagonal, and separate the rings.
4. 4 Pick the dill fronds and chop the tender stems; discard any thick stalks.
5. 5 Place the shredded romaine, spring onion and dill in a large bowl.
6. 6 In a small bowl or jar, whisk together the olive oil, lemon juice and salt until lightly emulsified.
7. 7 Pour the dressing over the salad and toss well with your hands or tongs so every strand is coated.
8. 8 Taste and add a little more salt or lemon juice if needed. Serve immediately while the lettuce is still crisp - maroulosalata wilts quickly once dressed.