Shredded Romaine And Baby Arugula Salad With Spring Onions, Dill, And Lemon Vinaigrette Recipe

A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the lettuce for added flavor and texture in this recipe, he has also used chunks of endive. — Allison Beck