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.