Maroulosalata (Romaine Dill Salad)
A bright, refreshing Greek spring salad of thinly shredded romaine tossed with fresh dill, scallions, and a simple lemon-olive oil dressing. Light and herbaceous, it pairs beautifully with grilled meats or fish.
Ingredients
- 2 heads romaine lettuce heads, thinly shredded
- 4 scallions (green onions), thinly sliced
- 1/2 cup fresh dill, fronds only, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Shred 2 heads romaine lettuce heads very thinly crosswise into fine ribbons. Place in a large salad bowl.
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2
Add 4 thinly sliced scallions (green onions) and 1/2 cup fronds only, chopped fresh dill to the bowl.
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3
In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil and 2 tbsp fresh lemon juice.
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4
Pour the dressing over the salad. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss well to coat and serve immediately.