2000s Recipes + Menus
Greek Country Salad
Serves8
- Active time:30 min
- Start to finish:30 min
January 2001
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.
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
Make dressing:
-
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad:
-
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
- Keywords
- elizabeth vought greene,
- vegetarian,
- salad,
- greek
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