Monday, June 7, 2010

RECIPE: Greek Country Salad

From Gourmet January 2001


For dressing

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1 teaspoon honey

1/3 cup extra-virgin olive oil

For salad

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


Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

(* Try substituting the lettuce from our shares for the escarole, and the komatsuna for the mustard greens!)

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