Equipment
* optional
Ingredients
Vegetables
- 2 romaine lettuce hearts, fresh
- 3 scallions, fresh
- 1 fresh dill, fresh
Cheese
- 150 g feta cheese, block
Dressing
- 60 ml extra virgin olive oil, liquid
- 30 ml lemon juice, freshly squeezed
- 2 g salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Thoroughly wash the romaine lettuce and dry it completely using a salad spinner or clean towels. The leaves must be bone-dry for the dressing to adhere properly.
Finely slice the romaine lettuce crosswise into thin shreds (chiffonade), about 0.5cm thick.
Thinly slice the scallions (using both white and green parts) and finely chop the fresh dill, removing any tough stems.
In a small jar or bowl, combine the extra virgin olive oil, lemon juice, salt, and black pepper. Shake or whisk vigorously until emulsified.
Place the shredded lettuce, scallions, and dill in a large mixing bowl. Crumble the feta cheese over the top.
Pour the dressing over the salad and toss gently but thoroughly until every shred of lettuce is coated and glistening. Serve immediately.
Chef's Notes
- The texture of this salad relies on the cut: unlike a Caesar which uses large torn leaves, Maroulosalata requires thin ribbons (chiffonade) to maximize the surface area for the herbs and dressing.
- Do not dress this salad in advance. The lemon juice will wilt the lettuce ribbons within 15-20 minutes. Keep components separate until serving time.
- Authentic Greek flavor comes from high-quality olive oil. Use your best extra virgin oil here, as its flavor profile is a main component of the dish.
- For extra crunch, some regional variations include thinly sliced cucumber, though the classic version is strictly greens and herbs.
Storage
Refrigerator: 1 day — Store undressed components separately. Once dressed, it must be eaten immediately.
