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.

2.  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.

from The Best of Gourmet, 1997

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