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
- 2-3 hearts of romaine
- 2 cups baby arugula
- 2 tablespoons scallions, washed and trimmed
- 1 bunch fresh dill, stems removed and chopped
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- Coarse salt, to taste
- Freshly ground pepper, to taste
Separate the romaine leaves. Trim off any damaged parts and wash well under cold running water. Pat dry.
Lay 3-4 leaves on top of one another on a clean cutting board. Using a very sharp knife, cut the leaves crosswise into almost paper-thin strips. Place the shredded romaine strips in a large bowl and continue stacking and cutting until all of the romaine has been shredded. Add the arugula and toss until thoroughly combined.
Slice the scallions crosswise on a diagonal and add them to the romaine. Add the dill and toss to combine.
Drizzle the lettuce mixture with the olive oil and lemon juice. Season with salt and pepper to taste and toss to combine. Serve immediately.