Casual, Carefree Dill: Maroulosalata


| June/July 1998


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.








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