Maroulosalata (Greek Romaine and Dill Salad)

Maroulosalata is the crisp, herby salad Greeks turn to every spring, built on shredded romaine, scallions, and a generous handful of fresh dill. It is traditionally served at Easter, but light enough for any night of the week.

Ingredients

• 1 large head romaine lettuce, finely shredded
• 4-5 scallions, thinly sliced
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped

For the dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• Freshly ground black pepper

Instructions

1. Prep the greens
   Wash and thoroughly dry the romaine, then shred it finely with a sharp knife.
2. Combine the vegetables
   In a large bowl, toss the shredded romaine with the scallions, dill, and parsley.
3. Whisk the dressing
   In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
4. Dress and toss
   Pour the dressing over the salad just before serving and toss well to coat evenly.
5. Serve
   Serve immediately while the greens are still crisp.

For a heartier version, add crumbled feta right before serving.