Green herb salad

Green herb salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Everything except the cos (romaine) lettuce in this crisp and crunchy salad maroulosalata, is optional, so tailor it to your favourite flavours. It’s great with or without the dill and fennel, which are distinctive tastes some people really don’t enjoy. If you like, you can also add chicory, sorrel or other seasonal salad leaves.

Salad

Ingredients

Quantity Ingredient
3-4 leaves cos lettuce, stems removed
handful watercress
handful rocket
handful spinach
1 sprig mint, leaves
1/4 fennel bulb, very finely chopped
1 spring onion, very finely chopped
1 tablespoon very finely chopped dill

Dressing

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1/2 teaspoon lemon juice
salt
freshly ground black pepper

Method

  1. Wash all the leaves (including the mint) together and dry them in a salad spinner. Tip out on to a board and chop them into small slices. Add the fennel, spring onion and dill.
  2. Whisk together the dressing ingredients and season well. Pour half of it over the salad and toss thoroughly. Add more of the dressing if needed; the salad shouldn’t be oily. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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