Maroulosalata
Greek Lettuce Salad
A refreshing classic chiffonade salad made with thinly sliced romaine, scallions, and fresh herbs of dill and parsley tossed in a lemon and olive oil dressing. This deceptively simple yet so tangy and fresh is the perfect complement to any main dish. It looks so elegant on the table and is not your typical roughly chopped lettuce. Traditionally this salad is made with crisp, thinly shredded lettuce, green onions, parsley and dill. But there are also versions that may include cucumber, feta and olives. I love pairing this with a rack of lamb, keftedes or grilled chicken kabobs, and bread of course to soak up the zesty dressing.This was my yiayia’s go to salad growing up. She loved using her fresh herbs from her garden any chance she could get which is what makes this salad stand out!
Tips & Tricks:
Use romaine lettuce or crisp cos as it holds up beautifully. Fresh herbs will really make this salad stand out. Maroulosalata can easily be prepared in advance as long as you keep it in an airtight container, refrigerated and without dressing it . Start off with superdry lettuce leaves and herbs; salad spinners are ideal for this or dry them in a clean tea-towel. The salad should be crispy and fresh, not soggy when it’s served so make sure to only add the dressing right before serving it. Kali Orexi!
Ingredients:
3 Romaine hearts very finely chopped
6 sprigs of green onion chopped finely (green and white parts included)
A small bunch of dill chopped finely approx 1/2cup
A small bunch of parsley chopped finely (approx 1/2 cup)
1 English cucumber (or 4 Perisan cucumbers) sliced down the middle lengthwise and then sliced in pieces(optional)
½ cup of crumbled feta cheese(optional)
Dressing
½ cup extra virgin olive oil
1 medium freshly squeezed lemon juice
½ teaspoon sea salt
Cracked black pepper to taste (optional)
Cooking Instructions:
[ 1 ] Wash all fresh greens and allow them to air dry completely in a colander or lay flat on a tea towel.
[ 2 ] Finely chop all fresh greens. Combine all green ingredients in a large salad bowl.
[ 3 ] Combine the olive oil, lemon juice in a small bowl and add a pinch of salt along with the cracked black pepper. Whisk together until the mixture is emulsified and set aside. The dressing is ready!
[ 4 ] Pour the dressing over the salad. Toss all together so everything is well coated and serve immediatley
