Salata marouli

Summary
Romaine Lettuce Salad
Servings: 6

Ingredients

• 2-3 tablespoons of fresh dill, chopped
• 1 head of romaine lettuce
• a little olive oil
• 1 pinch of salt
• 3-4 scallions, chopped
• a little red wine's vinegar

Directions

• Wash the lettuce leaves very well under cold running water.  
• Chop the lettuce finely, and put it in a bowl. 
• Add the scallions and dill.  
• Add salt, olive oil, and vinegar to taste. 
• Traditionally, this salad has a tart flavor (a little extra vinegar)
• Editor's note: Ripe tomato wedges go well in this too.  

Source: EatGreekTonight

Maroulosalata [ Letuce Salad ]

Ingredients

•     1 lettuce
•     1 fresh onion
•     1 squized lemon
•     Dill
•     Olive oil
•     Ground pepper
•     Salt

Directions

1. Wash letuce leafs (separated), fresh onion and dill well.
2. Chop letuce, onion and dill finely.
3. Mix the three in a salad bowl adding some salt and a touch of ground peper while you are mixing them together.
4. Add olive oil and some squized lemon juice to your taste.

Source: Greekrecipes.gr

Potato and Lettuce Salad - (Patatosalata me marouli)

NOTES

Greek : Πατατοσαλάτα με μαρούλι
Serves / Yields : 4 persons
Season:Autumn,Winter

INGREDIENTS

• 2 heads lettuce
• 4 boiled potatoes
• 4 hard-cooked eggs
• 1 tablespoon chopped dill or anise seed
• 2 tablespoons oil
• 2 tablespoons chopped scalions
• 4 teaspoons vinegar
• 1 1/2 cups mayonnaise
• 5 olives
• 1 tablespoon parsley, chopped 

METHOD Rinse and dry lettuce. Save hearts and tear remaining leaves into pieces. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayonnaise. Place salad on a round platter and cover with remaining mayonnaise. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrigarator until ready to serve.  Source: Greek-recipe.com

Mixed green salad from Lesvos Island - (Salata apo ti Lesvo)

NOTES

Source: GREEK-RECIPE yahoo group.
Greek : Σαλάτα από τη Λέσβο
Region : Lesvos

INGREDIENTS

• 3 to 4 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons red wine vinegar
• Freshly ground black pepper
• 1 small head romaine lettuce, cored and leaves separated
• 1 bunch arugula, trimmed and finely chopped
• 3 to 4 sprigs watercress, finely chopped
• 3 scallions (white and most of the green parts), thinly sliced
• 4 sprigs fresh dill, finely chopped
• 3 to 4 sprigs fresh spearmint, tough stems removed, thinly sliced
• 3 to 4 sprigs borage, coarsely chopped (optional)
• 1 small fennel bulb, trimmed and very finely chopped or grated
• Salt
• 1/4 cup toasted pine nuts (optional)

METHOD In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside. Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves. In a large bowl, combine the lettuce and other greens, scallions, dill, spearmint, borage (if using) and fennel. Whisk the dressing again, and pour it over the salad. Add salt to taste; toss and sprinkle with the pine nuts, if using. Serve at once.

Lettuce salad - (Maroulosalata)

NOTES
 
Garnish with green spicy peppers and olives if you like.
Greek : Μαρουλοσαλάτα
Serves / Yields : 4 persons
Season:Autumn,Winter,Spring

INGREDIENTS

• lettuce (as much as desired)
• 1 spring onion
• vinegar or lemon juice
• Sprigs of fresh dill, finely cut
• salt
• olive oil

METHOD 

Clean lettuce carefully and keep only the fresh leaves. Cup the leaves finely. Cut the spring onion in pieces and mix with the lettuce. Add dill. Add as much dill and spring onion as you like. The more spring onion you add the more strong the taste of the salad becomes. Add salt and olive oil. Lettuce salad is served primarily with vinegar and alternatively with lemon juice.

Source: Greek-recipe.com