In Greece, lettuce is the springtime vegetable of choice and this recipe lets the crunchy romaine leaves shine by dressing them in nothing but herbs, extra virgin olive oil and fresh lemon juice.
Serves 4-6
- 2 heads romaine lettuce, coarsely shredded
- 4 scallions, cut into thin rounds
- 1 bunch dill, chopped or snipped
- 5 tablespoons Greek extra virgin olive oil
- 3 tablespoons fresh lemon juice or red wine vinegar
- 1 Tbsp Dijon mustard
- Sea salt and Ground Pepper to taste
- Optional: 2 hard boiled eggs, quartered
Ingredients
Place the lettuce, scallions, and dill in a salad bowl. In a small bowl, whisk together the olive oil, vinegar (or lemon juice), dijon mustard and salt/pepper to taste. Pour into the salad, toss, and serve with optional hard boiled eggs.
Source: Today Show Food
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