Mother Earth Living

Casual, Carefree Dill: Maroulosalata

By Cornelia Carlson
June/July 1998
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Serves 4

This Greek salad is traditional in late spring and early summer, when lettuce, scallions, and dill are at their peak.

• 1 head romaine, oak leaf, or other leaf ­lettuce
• 2 bunches scallions
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or rice wine ­vinegar
• 2 tablespoons minced fresh dill weed
• Salt and freshly ground pepper to taste

1. Cut the lettuce into 1/2-inch slivers or tear it into small pieces. Place it in a large salad bowl.

2. Rinse the scallions, trim off the roots, and slice the rest 1/2 inch thick. Add to the lettuce and toss with the oil, lemon juice, dill weed, and salt and pepper. Adjust seasonings to taste.


Cornelia Carlson grows herbs in Valley Center, California, and is the author of The Practically Meatless Gourmet (Berkley Books, 1996).

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