MAROULOSALATA

Maroulosalata is a crisp, refreshing Greek salad made primarily from young wild lettuce (marouli), finely chopped or shredded and tossed with a simple dressing of extra virgin olive oil, red wine vinegar or lemon juice, salt, pepper, and often a handful of chopped fresh herbs like dill or parsley. Sometimes chopped spring onions, capers or crumbled feta are added for extra zing. Feel free to add in some feta crumbled through for creaminess or keep it vegan and simple with the fresh ingredients.

It originates from Greece, particularly enjoyed in coastal and island regions where wild greens are foraged in spring, and reflects the country’s love of minimal, ingredient led cooking that celebrates bright, clean flavours.

MAROULOSALATA

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MAROULOSALATA 〰️

Time: 10 minutes

Serves: 4 as a side salad

1 bunch spring onion, topped and tailed

1 lemon, zest and juice

1 table spoon white vinegar

3 garlic cloves, minced

4 table spoons extra virgin olive oil

1 table spoon dried oregano

40gm fresh dill

1 large cos lettuce bunch

Salt, to taste

Thinly slice the spring onion and add into large salad bowl. Then add in lemon zest, lemon juice, white vinegar and a pinch salt along with the minced garlic. Mix together to allow the acids and salts to take the sting out of the onion and garlic.

Then add in the olive oil and oregano and mix through. Finely dice the dill and mix into bowl before thinly slicing the lettuce. Add the lettuce in batches, rolling it through dressing until all incorporated. Add salt to taste to finish.