Up to around the early 1990’s (before Greece opened it’s markets after joining the EU), one would be hard-pressed to find leafy greens in the summer months. There were few imports of produce and the Greek summers are too hot.
Fast forward to 2024, Greece has increased trade within in the EU (and beyond) and there is more greenhouse farming. So, traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.
The dressing is simply extra-virgin olive oil, red wine vinegar, salt and pepper. That’s it! I often serve this salad for guests of my cooking classes and they are astonished at how flavourful this salad is yet made with so few ingredients.
If you want to add some pizzaz, crumble some Feta on top or add some orange supremes, thinly sliced kumquats, toss in some Kalamata olives.
Romaine Salad with Scallions & Dill
4
servings5
minutesIngredients
1 head of romaine lettuce, rinsed and patted dry
4 scallions, thinly sliced
1/2 cup chopped fresh dill
1/3 cup extra virgin olive oil
2 Tbsp. red wine vinegar
sea salt and fresh ground pepper to taste
Directions
- Finely chop your romaine lettuce and place in a bowl along with your scallions and dill.
- In a bowl, add the olive oil, vinegar, salt and pepper and whisk vigorously with a fork. Taste and adjust ingredients to suit your tastes.
- Pour dressing around the edges of the salad and toss to combine. Serve in a nice salad bowl or platter.
Notes
- Extras: a topping of crumbled Feta, perhaps some orange segments or a few olives.
