Mother Earth Living

Casual, Carefree Dill: Maroulosalata

<em>Serves 4</em>
<p>This Greek salad is traditional in late spring and early summer, when lettuce, scallions, and dill are at their peak.</p>
<p>• 1 head romaine, oak leaf, or other leaf ­lettuce<br />
• 2 bunches scallions<br />
• 2 tablespoons olive oil<br />
• 1 tablespoon lemon juice or rice wine ­vinegar<br />
• 2 tablespoons minced fresh dill weed<br />
• Salt and freshly ground pepper to taste</p>
<p>1. Cut the lettuce into 1/2-inch slivers or tear it into small pieces. Place it in a large salad bowl.</p>
<p>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.</p>
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<em>Cornelia Carlson grows herbs in Valley Center, California, and is the author of</em> The Practically Meatless Gourmet <em>(Berkley Books, 1996).</em>
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<strong>Casual, Carefree Dill</strong>

  • Published on Oct 23, 2009
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