Maroulosalata, Greek Romaine Salad
Maroulosalata is the lettuce salad of the Greek spring table, made when the romaine is young and sweet and the dill is everywhere. It is usually little more than shredded lettuce, scallion, and dill in lemon and oil, which makes leaving the oil out easy: the lemon and the sheer quantity of dill do the work. Shred the romaine fine so it takes the dressing, use both parts of the scallion, and be generous with the herb. Dress it only at the moment you serve it, because lemon on lettuce turns crisp to limp within the hour. It is the light, sharp counter to a heavier plate.
Ingredients
- 2 heads Romaine, shredded thin
- 4 Scallions, sliced thin on the bias
- 1/2 cup Dill, chopped
- 3 tbsp Lemon juice
- 1/4 tsp Black peppercorns, ground
Method
- Shred the romaine as thin as you can with a sharp knife, cutting across the leaves into fine ribbons. Thin ribbons catch the lemon and dill in every forkful, where thick pieces just carry dressing on the outside.
- Slice the scallions thin on the bias, using both the white and the green. The green is milder and the white sharper, so using both gives the salad two levels of onion.
- Chop the dill coarse, stems and all where they are tender. Dill is the defining herb here, so use more than feels right; it is closer to a vegetable in this salad than a garnish.
- Toss the romaine, scallion, and dill with the lemon juice and a good grind of black pepper just before serving. Lemon wilts the lettuce fast, so dress it at the last minute to keep the crunch that is the whole point.
Nutrition
Estimated per serving: 40 calories, 2 g protein, 3 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
