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A Different Greek Salad / Marlo Salata |
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Serves: 4
GREECE
This is a little different from the Greek salads most of us are used to, made as it is with crisp romaine lettuce and aromatic fresh dill. The lemon juice is squeezed directly over the salad; I like to squeeze each half between my fingers to catch the seeds before they fall into the salad.
Serve this salad with the Rotisseried Leg of Lamb with Lemon and Butter, Swordfish Souvlaki, or any other Greek grilled fare.
1 head romaine lettuce, separated into leaves, rinsed, and spun dry
1 clove garlic, cut in half
1 bunch dill weed, freshly chopped
1 bunch scallion, both white and green parts, trimmed and finely chopped
1 to 2 lemons, cut in half
3 to 4 tablespoons olive oil, extra-virgin
Salt and freshly ground black pepper, to taste
1/2 cup olives, Kalamata or Greek
4 to 6 ounces feta cheese, drained and thinly sliced
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1. Cut the romaine leaves crosswise into 1/2-inch strips. Rub a salad bowl with the cut garlic. Add the romaine, dill, and scallions (see Note).
2. Just before serving, squeeze the lemon juice to taste over the salad and pour the oil on top. Season the salad generously with salt and pepper and toss well to mix. Garnish the salad with the olives and feta and serve.
Serves 4 to 6
Note: The salad can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.
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