Name: Greek Country Salad
Yield: Makes 8 servings
Ingredients: 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; 1/2 lb escarole (preferably pale inner leaves), chopped (4 cups); 1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups); 1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups); 2 oz baby spinach (2 cups); 1 cup watercress sprigs, trimmed; 1/2 cup chopped fresh dill; 1/4 cup fresh flat-leaf parsley; 1/4 cup thinly sliced scallion

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Greek Country SaladRomulo Yanes

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land.

Active time: 30 min Start to finish: 30 min

Recipe notes

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