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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land. Active time: 30 min Start to finish: 30 min Ingredients:
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1 teaspoon honey |
1/3 cup extra-virgin olive oil |
1/2 lb escarole (preferably pale inner leaves), chopped (4 cups) |
1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups) |
1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups) |
2 oz baby spinach (2 cups) |
1 cup watercress sprigs, trimmed |
1/2 cup chopped fresh dill |
1/4 cup fresh flat-leaf parsley |
1/4 cup thinly sliced scallion |
Directions:
1. Make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
2. Make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
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