MAROULOSALATA (Greek arugula, romaine and watercress salad with dill dressing, for eight)
1 small head romaine, washed well, spun dry and torn into bite-sized pieces (about 8 cups)
1 bunch arugula, washed well, spin dry, tough stems discarded and large leaves torn into bite-sized pieces (about 4 cups)
1 bunch watercress, washed well, spun dry and tough stems discarded (about 4 cups)
3 scallions, sliced thin
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil (preferably Greek)
1 teaspoon dill seeds
1. In a large bowl, combine greens and scallions.
- In a small bowl, beat together lemon juice, oil and dill seeds with a fork and pour over salad. Season salad with salt and pepper and toss to coat.