SALAT TIS LESVOV
Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.
To read more about Kremezi and Greek Easter, click here.
From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette.
It's important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.
Step 2
Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves.
Step 3
In a large bowl, combine the lettuce and other greens, scallions, dill, mint, 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.
Step 4
NOTE: There is no substitute for borage — its sweet taste and crunchy texture are unique — but I have heard it compared to very tender cucumbers. If you like, add 1/2 cup coarsely grated cucumber to the salad.
Recipe notes
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A Greek Easter
Cookbook author Aglaia Kremezi shares recipes and tips for traditional dishes.
