Mixed Green Salad From Lesbos
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil3 tbsps
Red Wine Vinegar4 sprigs
Dill (fresh, finely chopped)1
SaltDirections:
1
In a small bowl, whisk together the oil, vinegar and plenty of pepper
2
Set aside
3
Stack half the lettuce leaves, roll them up and cut crosswise into thin slices
4
Repeat with the remaining lettuce leaves
5
In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel
6
Whisk the dressing again and pour it over the salad
7
Add salt to taste, toss, and sprinkle with the pine nuts, if using
8
Serve at once
9
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
10
If you like, add 1/2 cup coarsely grated cucumber to the salad
11
In a small bowl, whisk together the oil, vinegar and plenty of pepper
12
Set aside
13
Stack half the lettuce leaves, roll them up and cut crosswise into thin slices
14
Repeat with the remaining lettuce leaves
15
In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel
16
Whisk the dressing again and pour it over the salad
17
Add salt to taste, toss, and sprinkle with the pine nuts, if using
18
Serve at once
19
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
20
If you like, add 1/2 cup coarsely grated cucumber to the salad